A very easy-to-make, rich, and crispy chocolate cookie. A popular favorite at bake sales when you use colorful candies for the occasion.



Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Sift flour, cocoa powder, baking soda, and salt together in a bowl and set dry ingredients aside.

  • Cream brown sugar, shortening, white sugar, and butter together in a large bowl using an electric mixer. Mix at medium-high speed until creamy and light. Blend in eggs 1 at a time until thoroughly mixed. Add vanilla extract and water; blend thoroughly.

  • Add dry ingredients to the butter-sugar mixture slowly while mixing until completely incorporated. Reserve 1/2 cup chocolate candy pieces and fold remaining candies into batter.

  • Drop batter by rounded tablespoon onto ungreased cookie sheets. Press a few reserved candies onto the top of each cookie.

  • Bake in the preheated oven until golden, 7 to 9 minutes. Cool on a baking rack.

Nutrition Facts

215 calories; 10.8 g total fat; 22 mg cholesterol; 128 mg sodium. 29 g carbohydrates; 2.5 g protein; Full Nutrition