Rich and chewy cocoa cookies packed with melty dark chocolate chips for an extra indulgent treat. Dairy Free!
Yield:2 Dozen Cookies 1x
1 3/4 cup all-purpose flour
2/3 cup Dutch-process cocoa
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup Crisco
1 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces bittersweet chocolate chips
Heat oven to 350°F and arrange rack in the middle. Line 2 baking sheets with parchment paper and set aside. Combine flour, cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps.
Combine crisco and sugar in a bowl of a stand mixer fitted with the paddle attachment. Cream them on medium speed until light and fluffy, about 4 minutes. Add eggs and vanilla and beat until incorporated, scraping down the sides of the bowl as necessary. Stop machine, add flour mixture, then beat on low speed until incorporated, dough will be stiff. Mix in the chocolate chips.
Form into 2-inch round balls and place on prepared baking sheets. Press down on balls with the bottom of a glass or your hand to flatten. Bake until firm, about 10 to 12 minutes. Allow them to cool on baking sheets before removing.