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Ingredients
- 2/3 cup (2/3 stick) Crisco Shortening
- 1 1/2 cups firmly packed light brown sugar
- 1 tbsp water
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups pillsbury all purpose flour
- 1/3 cup unsweetened baking cocoa
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups semi sweet chocloate chips (12oz)
Preparation
Step 1
Heat oven to 375 degrees. Place sheet 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 Pillsbury all purpose 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 sheet at a time for 7-9 min,, or until set. They will apper soft and moist.
Do not overbake. Let cool on sheet 2 min.