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
1/2 ts Salt
1/4 ts Baking soda
2 c Semi-sweet chocolate chips
Decorations:
2 c White chocolate chips
2 tb Crisco shortening
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, salt and baking soda. 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.
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.
6. Place white chocolate chips and shortening in heavy
resealable plastic bag or microwave-safe bowl. Microwave at
100% (HIGH) power for 1 minute. Knead or stir and repeat,
if necessary, until completely smooth.
7. Hold cookies between thumb and index finger. Dip
cookies into white chocolate mixture halfway. Return dipped
cookies to foil. Refrigerate to set chocolate, about 15
minutes. About 3 dozen cookies
