Chocolate-Mint Brownie Cookies

• 1 12 cups light brown sugar, firmly packed
• 23 cup Crisco All-Vegetable Shortening or 23 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 12 teaspoon peppermint extract
• 2 large eggs, lightly beaten
• 1 12 cups Pillsbury BEST All Purpose Flour
• 12 teaspoon salt
• 13 cup unsweetened cocoa powder
• 14 teaspoon baking soda
• 2 cups mint chocolate chips or 1 (12 ounce) package mint chocolate chips

1. HEAT oven to 375F.
2. COMBINE brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended.
3. Add eggs; mix well.
4. COMBINE flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture.
5. Beat at low speed just until blended.
6. Stir in mint chocolate chips.
7. DROP dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
8. BAKE 7 to 9 minutes or until cookies are set.
9. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
10. Is your cocoa powder still good?
11. Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years.

light brown sugar, shortening, water, vanilla, peppermint, eggs, flour, salt, cocoa, baking soda, mint chocolate chips

Taken from www.food.com/recipe/chocolate-mint-brownie-cookies-487689 (may not work)