2/3 c Crisco Shortening; (2/3
-stick)
1 1/2 c Firmly packed brown sugar
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c Flour
1/3 c Unsweetened baking cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Semisweet chocolate chips;
-(12 oz. pkg.)
Heat oven to 375 degrees. Place sheets of foil on countertop 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 tablespoonfuls 2
inches apart onto ungresed baking sheet. Bake one baking sheet at a
time at 375 degrees for 7 to 9 minutes or until cookies are set. DO
NOT overbake. Cookies will appear soft and moist. Cool 2 minutes on
baking sheet. Remove cookies to foil to cool completely.
Per serving: 2067 Calories (kcal); 11g Total Fat; (4% calories from
fat); 30g Protein; 466g Carbohydrate; 374mg Cholesterol; 1624mg
Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat; 21 Other Carbohydrates
Yields
1 Batch