Chocolate Crackled Cookies

READY IN: 25mins
YIELD: 36 cookies


  • 1 14
    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
  • 12
    teaspoon salt
  • 14
    teaspoon baking soda
  • 23
    cup miniature semisweet chocolate chips
  • 13
    cup sugar
  • 12


  • BEAT brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well blended. Add eggs; beat until fluffy.
  • 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.
  • 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.
  • BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.