Ingredients

2/3 cup shortening
1 1/2 cups firmly packed light brown sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt

Directions

Heat oven to 375 F. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 F for 7 minutes, or until cookies are set. Cookies will appear soft and moist – DO NOT OVER BAKE! Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely.