Audra's Chewy Brownie Cookies

By -
Oh my goodness!  These cookies are fantastic!  Audra has been making these cookies for several years.  She knows they're one of my favorites.  They're just so chewy, and chocolatey, and DELICIOUS!  

In case you're following my blog and don't know my family, Audra is my oldest experiment - ooops - I mean CHILD. LOL  She's married now and has her own family, with 2 of the cutest children *I've* ever seen. (next to my son Brett, who has the other 2 cutest children!)  She is a fabulous cook when she has time, and contribute here on my blog once in a while. Considering she is going to college full time, working part-time, and raising a family, it's surprising she has time to contribute at all right now!  Love you Audra!

Today Jaylyn, who is 10, was remembering the yummy chocolate, chocolate chip cookies she's had at Subway.  Particularly, I think she likes that those cookies are HUGE!  I thought I'd try making giant cookies with this recipe and it worked wonderfully.  Instead of just a cookie scoop of dough - use an ice cream scoop (about 1/4 C. ).  I flattened them out a tad with a spoon.

Audra's Chewy Brownie Cookies

1 1/3 C. shortening
3 C. brown sugar
2 T. water
2 tsp. vanilla
4 eggs
3 C. flour
2/3 C. cocoa powder
1/2 tsp. baking soda
1 tsp. salt
4 C. chocolate chips
Cream the shortening, brown sugar, water and vanilla.  Add the eggs and beat well.  Add the dry ingredients except for the chocolate chips.  Mix well.  The dough is more like a brownie batter than the usual chocolate chip cookie dough.  Add chocolate chips.

Spoon onto ungreased cookie sheets.  Use about 1 T. of dough for small cookies and the above mentioned ice cream scoop or 1/4 C. for large cookies.  (I put a dozen small cookies on a sheet - and only 6 large ones)

Bake at 375 degrees for 7-9 minutes.  Cool on cookie sheets about 5 minutes before moving to cooling rack.

Joy's Notes:   I used 1 C. margarine and 1/3 C. shortening... mainly because I like the flavor better.  I also used a mix of white and regular chocolate chips... and I added walnuts.  (I'm sure Audra didn't include walnuts in the recipe because she doesn't like them, but they are yummy WITH them!)  This IS a double batch.  It would be easy to reduce the ingredients to the normal size.  From the double batch I got 12 large cookies and 4 dozen smaller ones.

These store well in a covered container... if you hide them so they CAN be stored.  :)  OH!  And don't forget a nice, big glass of ice cold milk to go with these, they're pretty rich!  Enjoy!

Comments

  1. BeckyJuly 7, 2011 at 6:20 PM

    Mm! This is definitely going to be the next cookie recipe I try! They look absolutely delightful.

    ReplyDelete
  2. LisaJuly 7, 2011 at 10:23 PM

    Wow, what a cookie. That would satisfy any chocolate craving in an instant. I have a sweet treat linky party on my blog every Friday afternoon till Monday and I'd love it if you'd come by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fr...
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoon...
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down...
Read more