Cracked Chocolate Chipper Cookies
- Ready In:
- 27mins
- Ingredients:
- 11
- Yields:
-
30 cookies (approx)
ingredients
- 354.88 ml brown sugar, packed
- 157.80 ml shortening (Crisco plain is good)
- 14.79 ml water
- 9.85 ml vanilla
- 2 eggs
- 354.88 ml flour
- 78.78 ml baking cocoa, sifted
- 2.46 ml salt
- 1.23 ml baking soda
- 473.18 ml miniature chocolate chips
- 118.29 ml icing sugar
directions
- Set oven to 350 degrees.
- Grease a cookie sheet.
- In a bowl, cream together the shortening, water and brown sugar; add eggs and vanilla, beat until well combined.
- In another bowl, sift together flour, baking cocoa, salt and baking soda.
- Add the dry mixture to the creamed.
- Beat at low speed or with a wooden spoon, until thoroughly combined.
- Add in chocolate chips.
- Refrigerate for 1 hour (to let the dough harden).
- Remove from fridge; shape into 1-1/2-inch balls.
- Roll balls into icing sugar until very well coated (roll twice, if needed).
- Space ball 1-1/2- 2 inches apart on the cookie sheet, to allow for spreading.
- Bake for 7-9 minutes (longer for a more crispier cookie, shorter time for a softer cookie).
- Keep an eye on these, as they bake very quickly.
- Cool; remove to wire rack.
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