Tuesday, December 13, 2011

Chocolate Crackled Cookies

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


  1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
  2. 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.
  3. 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.
  4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Makes 3 dozen

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