Ingredients Jump to Instructions ↓

  1. 2/3 cup shortening

  2. 1-1/2 cups packed light brown sugar

  3. 1 tablespoon water

  4. 1 teaspoon vanilla extract

  5. 2 eggs

  6. 1-1/2 cups all-purpose flour

  7. 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon baking soda

  10. 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

  11. 1/4 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F.

  2. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

  3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Sprinkle chopped walnuts on each cookie, pressing down lightly.

  4. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.


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