| Servings |
dozen
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Ingredients
- 2/3 cup Crisco Shortening (2/3 stick)
- 1 1/2 cups Brown Sugar firmly packed, light
- 1 Tablespoon Water
- 1 teaspoon Vanilla
- 2 Eggs
- 1 1/2 cups Flour
- 1/3 cup Cocoa Powder unsweetened
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Chocolate Chips semi-sweet (12 oz pkg)
Ingredients
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Instructions
- Heat oven to 375 F. Place sheets of foil on counter top for cooling cookies.
- Combine Crisco, brown sugar, water, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
- Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
- Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
- Bake one baking sheet at a time at 375 F for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cookies will appear soft and moist. Cool 3 minutes on baking sheet. Remove cookies to foil to cool completely.
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