Unpredictably delicious

You'd never expect to find a favorite cookie recipe on the packaging of Crisco, the gross gelatinous vegetable shortening.  And yet I've been making these cookies for years and still can't get enough.  Thanks, Crisco.


Chewy Brownie Cookies
Makes 4.5 dozen
Prep time: 10 minutes
Bake time: 9-10 min                    

Ingredients:
1-1/2 cups firmly packed light brown sugar
2/3 cup Butter flavor Crisco (vegetable shortening)
1 Tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa powder
¼ tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips


Heat oven to 375 degrees


In a large mixing bowl, combine brown sugar, shortening, water and vanilla; beat at medium speed until well blended. Beat eggs into creamed mixture.

In a separate bowl, combine flour, cocoa, salt and baking soda; mix into the creamed mixture at a low speed just until blended.


Stir in chocolate chips. Drop by rounded tablespoon, 2 inches apart onto an ungreased baking sheet.


Bake 9 minutes or until cookies are set. If you bake 2 sheets at one time, alternate their positions in the oven half-way through.


Cool on baking sheet for 2 minutes then transfer to cooling rack to cool completely. When completely cool, dist with confectioner’s sugar if you like.


Variations: you can use any kind of chips you like (white chocolate, peanut butter) or replace some of the chips with chopped nuts