2/3 c Crisco shortening
1 1/2 c Packed light brown sugar
1 T Water
1 t Vanilla extract
2 Eggs
1 1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/2 t Salt
1/4 t Baking soda
2 c HERSHEY’S Semi-Sweet
Chocolate Chips (12 oz pkg) Heat oven to 375’F. Place length of foil on flat surface. In large bowl, beat shortening, brown sugar, water and vanilla on medium speed of electric mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2″ apart onto ungreased cookie sheet. Bake 7-9 minutes, or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Makes about 3 dozen cookies.