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Categories:
brown sugar vegetable shortening water vanilla eggs flour cocoa powder salt baking soda chocolate chips white chocolate sprinkles Red
Viewed: 54 - Published at: 2 years agoIngredients
- 1 1/2 cups brown sugar firmly packed
- 23 cup vegetable shortening
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups flour, all-purpose
- 13 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 12 ounces mini chocolate chips semi-sweet
- 6 ounces white chocolate
- 1/2 cup sprinkles red and green
Method
- Preheat oven to 375F (190C).
- Place sheets of foil on countertop for cooling cookies.
- Combine brown sugar, shortening, water and vanilla in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Beat eggs into creamed mixture.
- Combine flour, cocoa, salt and baking soda.
- Mix into creamed mixture at low speed just until blended.
- Stir in chocolate chips.
- Form dough into 1-inch (2 1/2 cm) balls.
- Place 2 inches (5 cm) apart on ungreased baking sheet.
- Bake one baking sheet at a time at 375F (190C) F (190C) for 7 to 9 minutes.
- DO NOT OVER BAKE.
- Cool 2 minutes on baking sheet.
- Remove cookies to foil to cool completely.
- For icing, chop white chocolate into 1/2-inch (1 cm) pieces.
- Place pieces in a microwave safe shallow bowl.
- Microwave 1 minute at 100% (HIGH) power.
- Stir.
- Repeat at 30 second intervals until chocolate is melted.
- Dip top of each cooled cookie into melted chocolate.
- Place sprinkles in shallow dish.
- Dip top of cookies into sprinkles.
- Set aside to dry completely.
