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(1)
35 minutes
Prep: 15 minutes
Cook: 18 minutes
876 calories per serving view nutrition facts
1 batch (4 dozen cookies)
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| 1 1/2 | cups | brown sugar | firmly-packed |
| 2/3 | cup | vegetable shortening | shortening |
| 1 | tablespoon | water | |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | |
| 1 3/4 | cups | flour, all-purpose | |
| 1/3 | cup | cocoa powder | |
| 1/4 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 12 | ounces | chocolate chips (semi-sweet) | |
| 1 | cup | pecans | chopped |
| 20 | x | caramels | 20 to 25 unwrapped and halved |
1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
4. Shape dough into 1 1/4-inch (3 cm) balls. Dip tops in chopped pecans. Place 2 inches (5 cm) apart on ungreased baking sheet. Press half caramel in center of each cookie.
5. Bake one baking sheet at a time at 375F (190C) for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 4 dozen cookies
These cookies were easy to make and delicious and won me first place at a company bake off. Highly recommended, don't substitute the ingredients.
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| % Daily Value* | |
| Total Fat 46.0g | 70% |
| Saturated Fat 16.0g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 368mg | 15% |
| Total Carbohydrate 105.0g | 35% |
| Dietary Fiber 12.0g | 48% |
| Sugars 46.0g | |
| Protein 16.0g | 33% |
| Vitamin A | 4% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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