Chocolate Chip Brownie Cookies by Guest Chef Amy

2/3 cup Crisco shortening
1 ½ cups firmly packed light brown sugar
1 Tablespoon water
1 teaspoon vanilla
2 eggs
1 ½ cups all-purpose flour
1/3 cup unsweetened baking cocoa
¼ teaspoon baking soda
½ teaspoon salt
2 cups (12 oz. pkg) semi-sweet or milk chocolate chips

Heat oven to 375. Combine Crisco, brown sugar, water, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda, and salt in separate bowl. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 for 7 – 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cookies will appear soft and moist. Cool 2 minutes on baking sheet. Remove cookies to cooling rack. Makes about 3 dozen.