Double Chocolate Chocolate Cookies

These are brownies like chocolate cookies. They also work as bars if you don’t feel like making dry cookies. Best fresh out of the oven. Enjoy with a cold glass of milk.


PREP TIME: 15 MINUTES |
COOK TIME: 14 TO 16
MAKES: 2 1/2 DOZEN COOKIE

1 1/3 cups (325 mL) Vegetable Shortening
1 cup (250 mL) sugar
2/3 cup (150 mL) packed brown sugar
3 tbsp (45 mL) milk
1 tbsp (15 mL) vanilla extract
2 eggs
2 1/4 cups (550 mL) All Purpose Flour
2/3 cup (150 mL) cocoa powder, sifted
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) chocolate chips

Heat oven to 350°F (180ºC). In the bowl of an electric mixer, combine shortening, sugar, brown sugar, milk and vanilla extract; beat at medium speed until well blended. Add eggs one at a time. Beat well after each addition.  In a medium bowl, combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in nuts and chocolate chips.  Drop 2 tablespoons (30 mL) of dough for each cookie 3" (7.5 cm) apart onto ungreased or parchment-lined baking sheets.  Bake for 14 to 16 minutes, or until set. Cool for 2 minutes on baking sheets; transfer to cooling racks to cool completely.  Note: For smaller cookies, drop 1 rounded tablespoonful (15 mL) of dough for each cookie. Place them 2" (5 cm) apart on baking sheet.  Bake at 350°F (180ºC) for 10 to 11 minutes, or until set.

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