• Ingredients
  • 1 1/4 cups firmly packed light brown sugar
  • 1 stick Crisco® All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups Pillsbury BEST® All 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

Directions

  • 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.

Nutritional Information

Amount Per Serving  Calories: 137 | Total Fat: 6.6g | Cholesterol: 12mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Crackled Cookies Servings Per Recipe: 36 Amount Per Serving Calories: 137

  • Total Fat: 6.6g
  • Cholesterol: 12mg
  • Sodium: 48mg
  • Total Carbs: 18.7g
  •     Dietary Fiber: 0.5g
  • Protein: 1.3g