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 Cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Miniature semi-sweet
-chocolate chips 1 c Icing sugar
1. Pre-heat oven to 375 oF (190oC). 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. Roll in icing
sugar. Place 2 inches (5 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) 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 —–