For the life of me, I can’t make brownies – from scratch or even with a mix! The edges are dry and hard. The center of the pan is gooey. I’d given up until I came across this recipe. As with all cookies, I bake the minimum time and let them finish cooking on the cookie sheet a couple minutes.
Preheat oven to 350°.
1 ¼ cup butter flavored Crisco
2 cups white granulated sugar
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cup chocolate chips (12 oz.)
Cream shortening and sugar together until fluffy. Stir in vanilla; then add eggs one at a time, beating well after each egg.
Stir together flour, cocoa, baking soda and salt. [or put the dry ingredients directly in the mixing bowl and you have one less bowl to wash.] Add to creamed mixture. Mix well. Stir in chocolate chips.
Drop by spoonfuls about 2” apart on cookie sheet. Don’t flatten.
Bake 8 to 9 minutes in 350° oven.
Makes a soft, brownie-like cookie.