I made these yesterday, and they turned out great. They're definitely best straight from the oven - crisp outside, with a gooey, chocolatey inside. Just make sure you plan the three hours they need to be in the fridge into your prep time!
1 1/4 cups firmly packed light brown sugar
1 stick Crisco® All-Vegetable Shortening (I used unsalted butter)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 cups PAll Purpose Flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup semi-sweet chocolate chips
1/3 cup sugar
1/2 cup powdered sugar
Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
Heat oven to 375 degrees F. 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 cookie sheet.
Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.
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