Easy Brownie Cookies

This is one of my favorite recipes, because:

-It’s dead easy to make
-They’re chocolatey, sweet and totally gobble-able
-Toddlers can help make them
-They’re almost completely shelf-stable, so they’re great for food storage
-They stay fresh forever (but usually don’t last that long before getting eaten by sneaky kids and husbands)
-It’s easy to make a dairy-free version: just leave out the chocolate chips.

Plus, it’s everything you love about a brownie, but IN A COOKIE.  YUM.

So yeah, they’re pretty much amazing.  We never make a single batch around here, at LEAST a double, sometimes more and we freeze the dough or baked cookies themselves.  Nom nom nom.

Total Time:  30 min (including cooking two batches)
Yield: 18 cookies


*2/3 c vegetable shortening
1 1/2 c brown sugar
1 tbsp water
1 tsp vanilla
2 eggs
1 1/2 c AP flour
1/3 c cocoa powder
1/2 tsp fine salt
*1/4 tsp baking soda
*1 c (6 oz) semi-sweet chocolate chips (or your favorite chunks of milk/dark/white chocolate, toffee or nuts)


Combine all ingredients in a large mixing bowl, flour and cocoa last.  Drop in a greased cookie sheet by the teaspoonful.  It’s more important that they are all the same size, than being a particular measurement–you want them to cook at the same rate and be done at the same time.  Bake at 375 degrees F for 9 min.  You know they’re done when the tops start cracking.

2 thoughts on “Easy Brownie Cookies

  1. Pingback: This Week’s Menu: October 10 – October 16 « This Disorganized Life

  2. Pingback: This Week’s Menu: August 29 – September 4 « This Disorganized Life

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