Chocolate Crackled Cookies

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 3 dozen cookies
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1 1/4 cups firmly packed light brown sugar

1 stick Crisco® Baking Sticks All-Vegetable Shortening OR 1 cup Crisco® All-Vegetable Shortening Sticks

1 teaspoon vanilla extract

2 cups Pillsbury BEST® All Purpose Flour

2 large eggs, lightly beaten

6 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup miniature semi-sweet chocolate chips

1/3 cup sugar

1/2 cup powdered sugar


  1. 1. BEAT brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
  2. 2. COMBINE flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
  3. 3. HEAT oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
  4. 4. BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.