Grandma's Double Chocolate Brownie Cookies |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My Mom used to make these cookies for my daughter, without the chopped nuts. They are her favorite cookie. The original recipe used shortening, I use butter and add 1 tsp of instant clearjel per cup of flour to stop the cookies from spreading. If you don't have any instant clearjel make sure to chill your cookies prior to baking. I usually only make half a recipe. You can freeze the cookies before baking, just add a couple of minutes to the baking time if using frozen dough. Ingredients:
1 1/3 cups butter |
1 cup white sugar |
2/3 cup brown sugar |
1 teaspoon vanilla |
2 eggs (lightly beaten) |
2 1/4 cups flour |
2/3 cup cocoa |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 cup milk |
1 1/2 cups chopped pecans (optional) |
1 cup chocolate chips |
Directions:
1. Cream butter & sugars.
2. Add eggs, vanilla & milk, mix well.
3. Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter).
4. Mix in flour, cocoa, baking soda & salt till well combined.
5. Stir in nuts if using & chocolate chips.
6. Drop by tablespoon on parchment lined cookie sheet.
7. Bake at 350 for 10 - 12 minutes.
8. Cool on wire rack.
9. Store in airtight container.
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