Ingredients
- 2 eggs
- 475 gr semi-sweet chocolate chips
- 400 gr icing sugar
- 325 gr firmly packed brown sugar
- 190 gr all purpose flour
- 130 gr crisco shortening
- 50 gr golden crisco shortening
- 45 ml milk
- 28 gr cocoa
- 16 ml water
- 6 gr vanilla
- 1 gr salt
- 1 gr baking soda
- some green food colour
1. Preheat oven to 190ºC . Place sheets of foil on countertop for cooling cookies.
2. For 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.
3. Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
4. Drop rounded 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. For icing, combine shortening, icing sugar, milk and vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Add food colour, a few drops at a time, until desired shade of green is achieved. Frost top of cookies with spatula. Makes: About 3 dozen cookies
