Chunky Chocolate Chip Brownie-Type Cookies
These Chunky Chocolate Chip Brownie-Type Cookies are rich, chewy treats loaded with chocolate chips and a hint of vanilla. Perfect for satisfying sweet cravings, they feature a tender, brownie-like texture with a delightful crunch. Ideal for cookie lovers and party platters, they are easy to make and irresistibly indulgent.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cream together the shortening, brown sugar, granulated sugar, eggs, and vanilla.
- Mix in the chocolate chips.
- Gradually add the self-rising flour on medium speed until well combined.
- Drop spoonfuls of dough onto baking sheets.
- Bake for 30 to 35 minutes.
- Allow cookies to cool for 25 minutes before cutting into squares.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of semi-sweet. If you don't have self-rising flour, you can substitute it by mixing all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt for each cup used. Ensure your Crisco is at room temperature for easier creaming with the sugars. This recipe yields a delightful chewy cookie texture.
Serving Suggestions
These chunky chocolate chip brownie-type cookies are perfect on their own, but they also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. For a delightful dessert spread, consider serving them alongside a slice of Mud Pie Cake or a bowl of Potato Soup Hash for a cozy gathering.
Storage & Reheating
Store the leftover cookies in an airtight container at room temperature for up to a week. If you want to extend their freshness, refrigerate them for up to two weeks. To reheat, place cookies in a microwave for about 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Chocolate Chip Brownie-Type Cookies contains roughly 328 calories, with 5g protein, 52g carbohydrates, and 7g fat. It is a good source of vitamin C (12% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of Crisco shortening?
Yes, you can substitute butter for Crisco shortening in this recipe. However, keep in mind that using butter will alter the texture slightly, making the cookies a bit more crisp than chewy. Ensure the butter is softened for easier mixing.
How can I make these cookies less sweet?
To reduce the sweetness of these cookies, you can decrease the amount of granulated sugar by 1/2 cup and use semi-sweet chocolate chips instead of milk chocolate. Alternatively, consider adding a pinch of sea salt to balance the sweetness.
Can I add nuts to this recipe?
Absolutely! Chopped nuts like walnuts or pecans can add a delightful crunch and enhance the flavor. Simply fold in about 1 cup of your choice of nuts when mixing in the chocolate chips.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).