| CHOCOLATE-MINT BROWNIE COOKIES |
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Makes about 3 Dozen Cookies 1 -1/2 cups firmly packed light brown sugar 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 1 tablespoon water 1 teaspoon vanilla 1/2 teaspoon peppermint extract 2 eggs 1 -1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 cups (12 ounces) mint chocolate chips Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, water, vanilla and peppermint extract in large bowl. Beat 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 mint chocolate chips. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
