2/3 c Crisco shortening
1 1/2 c Packed light brown sugar
1 tb Water
1 ts Vanilla extract
2 Eggs
1 1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/2 ts Salt
1/4 ts Baking soda
2 c HERSHEY’S Semi-Sweet
Chocolate Chips (12 oz pkg)
Heat oven to 375’F. Place length of foil on flat surface. In large
bowl, beat shortening, brown sugar, water and vanilla on medium speed
of electric mixer until well blended. Add eggs; beat well. Stir
together flour, cocoa, salt, and baking soda. Gradually add to sugar
mixture, beating on low speed just until blended. Stir in chocolate
chips. Drop by rounded tablespoonfuls 2″ apart onto ungreased cookie
sheet. Bake 7-9 minutes, or until cookies are set. Cookies will
appear soft and moist. Do not overbake. Cool 2 minutes; remove from
cookie sheet to foil. Cool completely. Makes about 3 dozen cookies.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
36 Cookies
