Soft and Chewy Chocolate Chip Chocolate Cookies
Yield: 4 dozen (or a few more)
1 1/2 c packed light brown sugar
2/3 c Crisco (I use non-trans fat) or margarine
1 tbsp water
1 tsp vanilla extract
replacer for 2 eggs
1 1/2 c all-purpose flour
1/3 c unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
2 c semi-sweet chocolate chips (one 12-oz bag)
1 c confectioners sugar (optional)
Heat oven to 375F.
Beat brown sugar, Crisco (or margarine), water, and vanilla in large mixer bowl until blended. Add egg replacer and beat well.
Combine flour, cocoa powder, salt, and soda. Slowly add to mixer bowl and beat in on low speed. Mix in chocolate chips.
Hand-roll dough into 1 1/4-inch balls. Roll in confectioners sugar if desired (I don't and they come out great, but the sugar effect is pretty). Place 2 inches apart on ungreased baking sheet.
Bake (one sheet at a time) for 7-9 minutes (7 is usually plenty for my oven, and it's from the 1970s) or until cookies are set. Cool for a couple minutes on baking sheet, then move to wire racks or aluminm foil to cool competely (after you eat a few warm ones).
This recipe almost always makes 50 cookies for me, but they're small (and cute!) Dimensions on the batch I made tonight are 2 inches in diameter and 1/2-3/4 inch tall. If you make the balls bigger (around 1 3/4 inches), the cookies spread more and get big and gluttonous. That size is great for holidays. (Someone a few days ago asked for ice cream sandwich cookies. These might be a little too soft for that, but the size and flavor would be delicious, if perhaps a little messy.)