Follow these steps for perfect results
Crisco shortening
packed brown sugar
packed
water
vanilla
eggs
all-purpose flour
Hershey's cocoa
salt
baking soda
Hershey's semi-sweet chocolate chips
Preheat oven to 375°F (190°C).
In a large bowl, beat Crisco shortening, packed brown sugar, water, and vanilla until well blended.
Add eggs and beat well.
In a separate bowl, stir together all-purpose flour, Hershey's cocoa, salt, and baking soda.
Gradually add the flour mixture to the sugar mixture until just blended.
Stir in Hershey's semi-sweet chocolate chips.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Bake for 7 to 9 minutes.
Cool on cookie sheet for 2 minutes.
Transfer to a wire rack to cool completely.
Enjoy!
Expert advice for the best results
For extra chewy cookies, chill the dough for 30 minutes before baking.
Add nuts or other candies to the dough for added flavor and texture.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Arrange cookies neatly on a plate or in a basket.
Serve with a glass of milk or a scoop of ice cream.
Pairs well with chocolate desserts.
Discover the story behind this recipe
Popular dessert in American cuisine.
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