1/4 cup butter
1/2 cup granulated sugar
1 1/2 cups white sugar
2 eggs
1 cup eggs
1 teaspoon vanilla extract
1 1/2 teaspoons salt
1/4 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup cocoa powder
4 tablespoons shortening
1/8 cup milk
3 tablespoons lemon juice
4 teaspoons vanilla extract
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Beat butter in large bowl, over medium heat, stir in sugar until brown; set aside. Beat together sugar, eggs, 1 teaspoon vanilla, 1 1/2 teaspoons salt, and 4 1/2 cups flour. Mix in cocoa powder. Stir in shortening and milk.
Divide dough into 2 equal pieces. Refrigerate as desired. Roll out piece of dough, 1/4 inch thick. Roll out piece of dough, 1/4 inch thick. Cover with damp baking paper (with parchment involved), and place in the bottom of a greased 8 inch round baking pan.
Bake in preheated oven for 1 hour. Reduce heat to 375 degrees F (190 degrees C) while preparing chocolate chips and filling.
In a large bowl, beat cream cheese and butter until smooth. Stir in granulated sugar, eggs, 1 teaspoon vanilla extract, and 1 1 1/2 teaspoons salt. Mix in flour, cocoa, shortening, milk. Fold into cream cheese mixture and spread into bottom of greased baking pan.
Bake in preheated oven for an additional 30 minutes, or until bubbly.
Remove cookie from oven and place on serving platter. Refrigerate for at least 2 hours. Discard remaining cookies if desired.
Chill crust for several hours. Serve warm or cold with Fruit Dip or custard.
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