Prep Time 15m
Cook Time 7m
Ready Time 60m
Yield 4 1/2 dozen


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups firmly packed brown sugar
  • 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 (12 oz.) package semi-sweet chocolate chips (2 cups)
  • Powdered sugar
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat baking sheets with no-stick cooking spray.
  • Step 2Beat brown sugar, shortening, water and vanilla with electric mixer at medium speed until well blended. Beat in eggs. Combine flour, cocoa, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2 inches apart onto prepared baking sheets.
  • Step 3Bake 8 to 10 minutes, or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely. Sprinkle with powdered sugar.
  • TipOther combinations of chips may be used, such as 1 cup chocolate chips and 1 cup white chocolate chips, or 1 cup peanut butter chips and 1 cup of chocolate chips, or 1 cup chopped nuts and 1 cup of chocolate chips.
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