Total Time
Prep 15 mins
Cook 10 mins


Ingredients Nutrition

  • 295.73 ml light brown sugar, firmly packed
  • 1 stick Crisco® All-Vegetable Shortening or 236.59 ml Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 4.92 ml vanilla extract
  • 2 large eggs
  • 473.18 ml Pillsbury BEST® All Purpose Flour
  • 88.74 ml unsweetened cocoa powder
  • 2.46 ml salt
  • 1.23 ml baking soda
  • 158.51 ml miniature semisweet chocolate chips
  • 78.07 ml sugar
  • 118.29 ml powdered sugar


  1. BEAT brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well blended. Add eggs; beat until fluffy.
  2. STIR together flour, cocoa, salt and baking soda. Gradually add to shortening mixture, beating at medium 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 baking sheet.
  4. BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.