Chocolate Crinkle Cookies with White Chocolate Chips

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Ingredients
  • 1¼ cups firmly packed light brown sugar
  • 1 stick Crisco® All-Vegetable Shortening
  • OR 1 cup Crisco® Baking Sticks All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 6 tablespoons unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅔ cup miniature semi-sweet chocolate chips
  • ⅓ cup sugar
  • ½ cup powdered sugar
Instructions
  1. BEAT brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well blended. Add eggs; beat until fluffy.
  2. STIR together flour, cocoa, salt and baking soda. Gradually add to shortening mixture, beating at medium speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
  3. HEAT oven to 375ºF. Shape dough into 1¼-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased baking sheet.
  4. BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

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This entry was posted in Cookies.

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