Ingredients Jump to Instructions ↓

  1. 1 1/4 cups firmly packed light brown sugar

  2. 1 stick Crisco® All-Vegetable Shortening or 1 cup Crisco® Baking Sticks All-Vegetable Shortening

  3. 1 teaspoon vanilla extract

  4. 2 cups Pillsbury BEST® All Purpose Flour

  5. 2 large eggs, lightly beaten

  6. 6 tablespoons unsweetened cocoa powder

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon baking soda

  9. 2/3 cup miniature semi-sweet chocolate chips

  10. 1/3 cup sugar

  11. 1/2 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Chocolate Crackled Cookies Recipe photo by Crisco® 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°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. Yield: 3 dozen.


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