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Chocolate Cookies
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Chocolate cookies Chocolate Crackled Cookies 15 min 10 min 3 dozen cookies INGREDIENTS: | |
1 1/4 cups | firmly packed light brown sugar |
1 stick Crisco® All-Vegetable Shortening OR 1 cup Crisco® Baking Sticks All-Vegetable Shortening | |
1 teaspoon | vanilla extract |
2 cups Pillsbury BEST® All Purpose Flour | |
2 large | eggs, lightly beaten |
6 tablespoons | unsweetened cocoa powder |
1/2 teaspoon | salt |
1/4 teaspoon | baking soda |
2/3 cup miniature | semi-sweet chocolate chips |
1/3 cup | sugar |
1/2 cup | powdered sugar |
PREPARATION DIRECTIONS:
1.BEAT brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2.COMBINE flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3.HEAT oven to 375ºF. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4.BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.
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