Ingredients:1 c. melted chocolate (I used 'dark' compound chocolate, Melts brand)
1/ 2 c. scant butter-flavored crisco
2/3 c. brown sugar
1 egg
1 t. vanilla
3/4 t. baking soda
3/4 t. salt1 2/3 c. flour
1/2 c. white chips or chunks
1 c + choc chips
Directions:
Melt the chocolate in a small bowl by placing it atop a saucepan full of water over the stove over medium-high heat. Cool it to the point it won't scramble the eggs. Since I am impatient, the minute I see it 1/2 way melted I turn the stove off and stir it. As it continues to melt, I remove it from the heat altogether. This helps it so it never gets too hot that I have to wait.
Meanwhile cream the Crisco and the sugar. Add the egg and vanilla, and mix. Drizzle in the melted chocolate and give it another mix.Add in the dry ingredients and mix through. Add in the choc chips and the white chips and stir to combine. If the dough is seems to wet, add in some more flour. Sometimes it can be a little crumbly, and if it is, simply add in a few capfuls of milk.
Refrigerate the dough for an hour or two or throw them in the freezer for 20 minutes. I am not sure why this helps but I now do this with all of my cookie doughs. They seem to turn out more chewy and delicious. After the dough has been refrigerated, roll into any sized ball and you will need to mash them down so that they don't cook up in a ball. They need a little help. Bake at 375 degrees until they look done, approximately 8-15 minutes depending on how big you made them.
