2/3 c Crisco shortening
1 1/2 c Firmly packed light 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)
Date: Sat, 25 May 1996 13:41:55 -0400
From: BobbieB1@aol.com
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
3 Dozen