Double Chocolate Brownie Cookies
I’m one to keep my word and recently at Story Time, my vow to honor my promises was put to the test—by a three-year old. He was admiring the pretty bow my daughter was wearing and I absentmindedly bet him that she would pull it out in no less than five minutes. He (having more faith in my daughter) said she would keep it in all Story Time long, and if he were to win would like cookies and if I were to win he would give me a turtle, oh, and he likes chocolate. You don’t need to be a rocket scientist to guess who won—chocolate it is.
Double Chocolate Brownie Cookies
Rich and chewy cocoa cookies packed with melty dark chocolate chips for an extra indulgent treat. Dairy Free!
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Servings: 24 cookies
Ingredients
- 1 3/4 cup all-purpose flour
- 2/3 cup Dutch-process cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup vegetable shortening
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces bittersweet chocolate chips
Instructions
- Heat oven to 350°F and arrange rack in the middle. Line 2 baking sheets with parchment paper and set aside. Combine flour, cocoa, baking powder, baking soda and salt in a medium bowl and whisk to break up any lumps.
- Combine vegetable shortening and sugars in a bowl of a stand mixer fitted with the paddle attachment. Cream them on medium speed until light and fluffy, about 4 minutes. Add eggs and vanilla and beat until incorporated, scraping down the sides of the bowl as necessary. Stop machine, add flour mixture, then beat on low speed until incorporated, dough will be stiff. Mix in the chocolate chips.
- Form into 2-inch round balls and place on prepared baking sheets. Bake until just set, about 13 minutes. They will firm up as they cool. Allow them to cool on baking sheets before removing.
