2/3 c Crisco shortening
1 1/2 c Brown sugar
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Unsweetened baking cocoa
1/2 ts Salt
2 c Semi-sweet chocolate chips
-; (12 oz pkg)
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 until well blended. Beat eggs into creamed mixture. 4. Combine
flour, cocoa, baking soda and salt. Mix into creamed mixture at low
speed until 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 minutes, or until
cookies are set. Cookies will appear soft and moist – DO NOT
OVERBAKE. 8. Cool on baking sheet 2 minutes. Place sheets of foil on
countertop. Remove cookies to foil to cool completely.
Yields
1 servings