1/3 c Crisco shortening
1 1/2 c Lightly-packed brown sugar
2 Eggs
1 tb Water
1 ts Vanilla
1 1/2 c All-purpose flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda
2 c Chocolate chips
1. Preheat oven to 375oF (190oC).
2. Cream Crisco Shortening, brown sugar, eggs, water and
vanilla in large bowl on medium speed of electric mixer until light and creamy. 3. Sift flour, cocoa, salt and baking soda together. Add
to creamed mixture gradually, mixing on low speed until blended. 4. Stir in chocolate chips. Drop by tablespoonfuls (15 mL)
onto ungreased baking sheet, leaving room for spreading. 5. Bake at 375oF (190oC) for 7 to 9 minutes, or just until
set. DO NOT OVERBAKE. Cookies should be soft and moist. Cool 2 minutes on baking sheet, then remove to wire rack and cool completely.
Baking time: 9 minutes —–