Ingredients
- 2 eggs
- 475 gr semi-sweet chocolate chips
- 325 gr firmly packed brown sugar
- 325 gr chocolate chips (white)
- 190 gr all purpose flour
- 130 gr crisco shortening
- 28 gr cocoa
- 24 gr crisco shortening
- 16 ml water
- 4 gr vanilla
- 1 gr salt
- 1 gr baking soda
1. Preheat oven to 190ºC . Place sheets of foil on countertop for cooling cookies.
2. 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.
3. Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 5 cm (5 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 190ºC 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.
6. Place white chocolate chips and shortening in heavy resealable plastic bag or microwave-safe bowl. Microwave at 100% (HIGH) power for 1 minute. Knead or stir and repeat, if necessary, until completely smooth.
7. Hold cookies between thumb and index finger. Dip cookies into white chocolate mixture halfway. Return dipped cookies to foil. Refrigerate to set chocolate, about 15 minutes.
About 3 dozen cookies
