1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Unsweetened baking cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Semi-sweet chocolate chips
10 oz Miniature bear cookies
1. Preheat 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. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 2 inches (5 cm) apart onto ungreased baking sheet. Smooth sides of cookies with back of teaspoon. Press miniature bear cookies around the edge of each cookie with arms touching. 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 3 dozen cookies —–