1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 3/4 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking soda
1/2 ts Salt
12 oz Miniature semi-sweet
-chocolate chips 1 c Chopped pecans
20 Caramels; (20 to 25)
= unwrapped and halved 1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, shortening, water and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Shape dough into 1 1/4-inch (3 cm) balls. Dip tops in
chopped pecans. Place 2 inches (5 cm) apart on ungreased baking sheet. Press half caramel in center of each cookie. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 4 dozen cookies —–