Biting into these chocolaty cookies from Jonie Adams of Albion, Michigan reveals they're like chewy brownies inside.

Allrecipes Member

Recipe Summary test

10 mins
10 mins
20 mins
18 servings


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.


Nutrition Facts

300 calories; protein 3.4g; carbohydrates 39.2g; fat 16.2g; cholesterol 20.7mg; sodium 97.7mg. Full Nutrition

Reviews (238)

Rating: 5 stars
Okay. I made these cookies a couple days ago and used butter as some reviewers suggested. Although my family and sister-in-law said they were awesome and raved on and on about them, they turned out quite flat. So, I made them again last night and used the shortening as the original recipe says and I must say that even though I prefer to use butter for health reasons (especially my wonderful local organic butter)they turned out much better as far as the look of the cookie goes. Taste was about even with butter, but not near as flat. They were nice and round and perfect just like a cookie should be. So, I don't know if others have a problem with flatness using butter, but I did. In fact they were so flat that I couldn't even hardly get them off the sheet and they fell apart and were quite a mess. The taste made up for it. BUT with the shortening they are perfect the whole way around. These cookies are just delicious and quite easy to make. Do be sure not to overbake. I baked mine for 7 minutes, then let them sit on the sheet for a few minutes. They WILL seem like they are not done, but don't worry they will harden up a bit. They will harden enough to stay together, but remain chewy enough to think you're almost eating a brownie. Thanks so much for the wonderful recipe! Read More
Rating: 5 stars
I've been making these for years & they are always a hit (my dad's office had a two-batch-per-week habit when I lived nearby). I think shortening is an abomination so I substitute the same amount of butter & omit the water. Perfect every time. And for best results mix with a wooden spoon, NOT an electric mixer. You'll get dense, chewy cookies that'll have the whole neighbourhood talking. Read More
Rating: 5 stars
WOW!!! These are so good. I made them in mini muffin pans, I had a pan of 24 and a pan of 12 and the dough divided perfectly between them making 36 cute little 'bite brownies'. Just be sure you grease the mini cups. I used less chocolate chips, approx 1 cup because thats all I had on hand. Baked 9 minutes, and left to cool until I could pop them out of the pans.... perfect! Read More
Rating: 5 stars
This recipe is sooo easy, and the cookies come out softly chewy and chocolatey, just like you would expect. I followed the recipe exactly as written, and wouldn't change a thing. If you make each cookie as a teaspoon, the batch makes almost 6 dozen cookies. They didn't spread out as much as one reviewer suggested. Instead, mine seemed to rise and get plump and airy. You do have to watch the cookies carefully to ensure that they are done enough, but not overdone. Also, do let them cool for several minutes in the pan before transferring. Otherwise, the bottoms of the cookies are too soft and the chips will drop out or stick to the pan. I like to line my baking sheets with aluminum foil so that I can let the cookies cool on the foil liner while I re-line the pan with new foil and start the next batch. Once the next batch is in the oven, I start transferring the cooled cookies from the foil liner onto a wire rack. This is a gerat recipe, and I will definitely be making it again! Read More
Rating: 5 stars
These are OUTSTANDING! I'm glad I read the reviews first...if using a teflon coated cookie sheet, reduce time by at least 1-1/2 minutes (I did 5-1/2 min.s) as they tended to burn easily. I triped the recipe & used only 4 cups of choc. chips, which was also plenty. My family couldn't get enough of them and my co-workers have all asked for the recipe! A hit with me; thank you. Read More
Rating: 5 stars
Excellent Cookie Recipe! I needed a quick and easy dessert this evening and this was the perfect choice. I decided to make these in mini muffin cups and top them with a little marshmallow creme and a drizzle of caramel and chocolate sauces. It worked out great! Mini muffins baked approx. 11 min at 375 in my oven and came out rich and just like a little brownie. Everyone loved them and we will make them again. Thanks for sharing! Read More
Rating: 5 stars
I doubled the recipe and spread the batter onto a large baking sheet and just made brownies. They were excellent! I'm making them again today. Read More
Rating: 5 stars
Wow, these cookies were to die for. I took a batch to the office and they were gone in a flash. Everyone made great comments about them and how yummy they were. Easy and quick recipe! A+ Read More
Rating: 5 stars
These cookies were so awesome. I split the batter into 5 different variations: walnuts added, coconut added, chunky peanut butter added, caramel bits added, and original recipe. My husband said the original was a bit too chocolate-y for his taste, but he totally dug the peanut buter variation. I think my favorite is the coconut one. It doesn't taste too coconut-y, just adds a bit more stability to the cookie and a bit more chewiness. The coconut and peanut butter variations will become cookie staples in my dessert repetoire. Read More