Prep Time 20m
Cook Time 8m
Ready Time 60m
Yield 4 dozen cookies

  • 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 cups sugar
  • 2 large eggs, lightly beaten
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (12 oz.) package miniature semi-sweet chocolate chips (2 cups)
Preparation Directions
  • Step 1Heat oven to 375ºF. Coat baking sheets with no-stick cooking spray.
  • Step 2Combine shortening and sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs, sour cream and vanilla.
  • Step 3Combine flour, cocoa, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets.
  • Step 4Bake 8 to 10 minutes or until puffed and slightly cracked. Remove from baking sheet to cooling rack.
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