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Ingredients
- 2/3 c. Crisco shortening
- 1 1/2 c. Brown sugar
- 1 Tbsp. Water
- 1 tsp Vanilla
- 2 x Large eggs
- 1 1/2 c. All-purpose flour
- 1/3 c. Unsweetened baking cocoa
- 1/2 tsp Salt
- 2 c. Semi-sweet chocolate chips (12 ounce pkg)
Directions
- 1. Heat oven to 375'F.
- 2. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl.
- 3. Beat at medium speed of electric mixer till well blended. Beat Large eggs into creamed mix.
- 4. Combine flour, cocoa, baking soda and salt. Mix into creamed mix at low speed till just blended.
- 5. Stir in chocolate chips.
- 6. Drop rounded measuring tablespoonfuls 2" apart onto ungreased baking sheet.
- 7. Bake one baking sheet at a time at 375'F. for 7-9 min, or possibly till cookies are set. Cookies will appear soft and moist - Don't OVERBAKE.
- 8. Cold on baking sheet 2 min. Place sheets of foil on countertop.
- Remove cookies to foil to cold completely.
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