2/3 cup shortening
2 eggs
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup water
1/3 cup unsalted butter, softened
1/2 cup milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 (8.4 ounce) package non-instant chocolate ice cream sundae mix
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, cream together the shortening and 2 eggs until smooth and creamy. Beat in the sugar, one cup at a time. Stir in the brown sugar and vanilla. Cut in the flour until the mixture forms a ball. Stir in the milk alternately with the butter, until all the ingredients are thoroughly combined. Drop by heaping tablespoons onto an unprepared cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Allow to cool. Keep them refrigerated for at least 2 hours before rolling out.
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