Chocolate Crackled Cookies

.

• Ready In: 25 mins
• Yields: 36 cookies

Ingredients

• 1 1⁄4 cups light brown sugar, firmly packed
• 1  stick  Crisco® All-Vegetable Shortening or 1  cup  Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1  teaspoon vanilla extract
• 2  large eggs
• 2  cups  Pillsbury BEST® All Purpose Flour
• 6  tablespoons  unsweetened cocoa powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 2⁄3 cup  miniature semisweet chocolate chips
• 1⁄3 cup sugar
• 1⁄2 cup powdered sugar

Directions

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.