Double Chocolate Chip Cookies
Low-cost lunch treats are hardto find. Why not bake a double-batch of cookies? Freeze the extras in small airtight containers. Remove from freezer the night before theyre needed.
2/3 cup shortening
1 1/2 cup sugar
2/3 cup sour cream
1 Tbsp vanilla extract
2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 cup miniature chocolate chips
Preheat oven to 375°F. Spray baking sheets with cooking spray. Cream shortening and sugar in a bowl until light and fluffy, about 3 minutes. Beat in eggs, sour cream and vanilla.
Sift together flour, cocoa, baking soda and salt on waxed paper. Add to bowl; mix well.
Stir chocolate chips into bowl; do not over mix.
Drop dough by teaspoonfuls onto prepared baking sheets, 2 inches apart. Bake cookies until puffed, about 10 minutes; cool on baking sheets. Place on wire racks to cool completely.
Dark baking sheets absorb more heat from the oven. Reduce the baking time accordingly. Wipe off the electric beaters with a paper towel before cleaning, then soak in hot soapy water. The grease will come off more quickly and easily.