"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Double Chocolate Fudge Brownie Cookies Recipe

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This recipe for Double Chocolate Fudge Brownie Cookies, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Soren

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
1/2 cup small chunks of fudge, if available

Directions:
Directions:
In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and fudge, if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes (metal cookie sheets are best); do not over-bake. Cool 2 minutes before removing to wire racks.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
Metal cookie sheets are better over stoneware because the cookies need to cool on the sheet prior to putting them on the wire racks. The stoneware doesn't cool fast enough. The high amount of chocolate in the cookies need to cool before moving.

 

 

 

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