Chewy Chocolate Brownie Cookies Food

CHEWY BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results.
• On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread.
• Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHEWY CHOCOLATE COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
• Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

CHEWY BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.

HERSHEY'S CHEWY CHOCOLATE COOKIES

Steps:

• Cream butter and sugar in large bowl.
• Add eggs and vanilla; blend well.
• Combine flour, cocoa, baking soda and salt.
• Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.

CHEWY CHOCOLATE BROWNIES

Steps:

• Turn on the oven to 180 degrees and butter the tin you're using, then cover with greaseproof paper. The best tin for this would be a thinner, wider version of a loaf tin (a brownie tin).
• Melt the butter. You can either do this in a pan over the stove, or in a microwave. If you're using a microwave, place the butter in a microwavable dish and microwave for about 40 seconds. Then add the caster sugar, mix well. Sieve the hot chocolate (or cocoa powder) over the mixture, and stir in.
• Next, add the vanilla extract and 3 eggs. For best results at this stage, use a whisk as this will combine the eggs and previous mixture faster than using a wooden spoon or similar.
• Place the dark chocolate and milk chocolate into a suitable heatproof bowl, and place over a pan of simmering water. Stir the chocolate to allow it to melt, whilst ensuring that none of the water enters the bowl. When all of the chocolate is melted, carefully take out the bowl and leave to cool for a few minutes. When the bowl is at a temperature appropriate for holding, pour the chocolate into the mixture.
• Following this, sieve the plain flour over the mixture along with the baking powder and fold in carefully. Cut the white chocolate into little cubes and add to the mixture, still folding it in as otherwise the air in the mixture will be lost.
• Once all of the ingredients are in the mixture, pour it into the tin. Cook at 180 degrees for about 40 minutes. To check whether it's cooked, take a spoon or fork, hold the part you usually put in your mouth and put the other end into the brownie. If this comes out clean, the brownie is done - if not place the brownie back in the oven and cook for another 15 minutes.

BROWNIE COOKIES RECIPE

Steps:

• Line a baking sheet with parchment paper. Set aside. Preheat oven to 350°F.
• Place the butter and finely chopped chocolate in a heat-proof bowl and melt the mixture in a double boiler or in a microwave. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the sugars and egg for exactly 5 minutes. The mixture should be pale and fluffy.
• Add the melted chocolate/butter mixture to the bowl and give it another whisk.
• Sift in the remaining ingredients into the bowl next and whisk it until all the dry ingredients are mixed evenly and an even batter forms.
• Use a cookie portion scoop to scoop the batter evenly onto the prepared baking tray with a good amount of space left between each scoop.
• Bake the cookies for 12 minutes. Let cool completely before serving.

CHEWY GOOEY BROWNIE COOKIES

Steps:

• In a large bowl, combine brownie mix and flour. Add oil, egg, and water; mix well. Add chips and nuts.
• Roll dough into 1 1/2 inch balls. Roll in powdered sugar. Place 2 inches apart on greased baking sheet.
• Bake in preheated 350 degree oven for 12-15 minutes or until tops of cookies begin to crack. Do not over bake. Immediately remove to cooling rack. Cool before serving (if you can restrain yourself).

CHEWY BROWNIE COOKIES

Steps:

• Heat oven to 375ºF.
• Combine brown sugar, all-vegetable shortening, water and vanilla extract; beat at medium speed until well blended. Beat eggs into mixture.
• Combine flour, cocoa, salt and baking soda; mix into all-vegetable shortening mixture at low speed just until blended.
• Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2-inches apart onto ungreased baking sheets.
• Bake 7 minutes, or until cookies are set.
• Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
• COOKIE VARIATION You can use any combination of chips for this recipe. For instance, 1 cup milk chocolate chips and 1 cup white chocolate chips, or 1 cup peanut butter chips and 1 cup of chocolate chips, or 1 cup chopped nuts and 1 cup of chips, etc.

CHEWY BROWNIE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks to cool.

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

CHEWY CHOCOLATE BROWNIE COOKIES

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.