2/3 cup ( 2/3 stick) Crisco Shortening 1-1/2 cups firmly packed light brown sugar 1 tablespoon water 1 teaspoon vanilla 2 eggs 1-1/2 cups All-Purpose flour 1/3 cup unsweetened baking cocoa ¼ teaspoon baking soda ½ teaspoon salt 2 cups semi-sweet chocolate chips
1. Heat oven to 375F. Place sheets of foil on countertop for cooling cookies. 2. 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. 3. Combine All-Purpose Flour, coca, baking soda, and salt. Mix into cream mixture at low speed just until blended. Stir in chocolate chips. 4. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. 5. Bake on baking sheet at a time at 375F for 7-9 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.