Chocolate is very much a staple in my very balanced diet. I can’t honestly go a day without it . . . if I do, I go into withdrawals.
I try to set a good example for my kids by eating lots of fruits and vegetables, but usually around 4 or 5 pm, I hit a wall and I need chocolate. Immediately.
This pretty much sums up my relationship:
These cookies have become a favorite of mine. They almost have the texture of a brownie- perfectly chewy on the outside and soft on the inside- in perfect cookie form.
Double Chocolate Brownie Cookies
2/3 cup shortening (I have found that if you substitute this with anything else, they don’t turn out right)
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 tablespoon water
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
In a large bowl, mix shortening and sugar together (I found it works best if you use an electric mixer). Add eggs, one at a time, mixing well in between eggs, then add vanilla and water.
In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Stir flour mixture into shortening/sugar mixture (don’t over mix) and add in the chocolate chips. Drop spoonfuls of dough onto ungreased baking sheets.
Bake for 7 to 9 minutes. Let cookies cool for a couple of minutes on baking sheet (about 2-3 minutes) and then move the cookies to wire racks to cool completely.
Makes about 2 1/2 dozen cookies.
Recipe adapted by my mom from Crisco.
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