| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco4 |
36 |
servings |
INGREDIENTS
| 2/3 |
c |
Crisco |
| 1 1/2 |
c |
Light brown sugar; firmly packed |
| 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 |
Chocolate chips |
INSTRUCTIONS
(I use Hershey's Chocolate Raspberry Chips, and sometimes Chocolate Mint
Chips, or White Chocolate Chips - and people love the Raspberry chips if
you can get them!)
Heat oven to 375 F.
Combine Crisco, light brown sugar, water and vanilla in a large mixing
bowl. Beat at medium speed of electric mixer until well blended. Beat eggs
into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed until just blended. Stir in chocolate chips.
Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking
sheet. Bake one baking sheet at a time at 375 F for 7 minutes, or until
cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE! Cool
on baking sheet 2 minutes. Place sheets of foil on countertop. Remove
cookies to foil to cool completely.
Recipe by: Sarah Burns <SB4150@cnsvax.albany.edu>
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