Cracked Chocolate Chipper Cookies

• 1 12 cups brown sugar, packed
• 23 cup shortening (Crisco plain is good)
• 1 tablespoon water
• 2 teaspoons vanilla
• 2 eggs
• 1 12 cups flour
• 13 cup baking cocoa, sifted
• 12 teaspoon salt
• 14 teaspoon baking soda
• 2 cups miniature chocolate chips
• 12 cup icing sugar

1. Set oven to 350 degrees.
2. Grease a cookie sheet.
3. In a bowl, cream together the shortening, water and brown sugar; add eggs and vanilla, beat until well combined.
4. In another bowl, sift together flour, baking cocoa, salt and baking soda.
5. Add the dry mixture to the creamed.
6. Beat at low speed or with a wooden spoon, until thoroughly combined.
7. Add in chocolate chips.
8. Refrigerate for 1 hour (to let the dough harden).
9. Remove from fridge; shape into 1-1/2-inch balls.
10. Roll balls into icing sugar until very well coated (roll twice, if needed).
11. Space ball 1-1/2- 2 inches apart on the cookie sheet, to allow for spreading.
12. Bake for 7-9 minutes (longer for a more crispier cookie, shorter time for a softer cookie).
13. Keep an eye on these, as they bake very quickly.
14. Cool; remove to wire rack.

brown sugar, shortening, water, vanilla, eggs, flour, baking cocoa, salt, baking soda, chocolate chips, icing sugar

Taken from www.food.com/recipe/cracked-chocolate-chipper-cookies-78086 (may not work)