These are definitely one of my top 5 favorite cookies, just like the ones you’ll find in the bakery.
I’m obsessed with Chinese food, and Chinese cookies might be my ultimate cookie love if you needed to know how to make my day. I know, one has nothing to do with the other.
1 1/2 cups granulated sugar
1 1/2 cups shortening (Crisco)
1 teaspoon vanilla extract
3 1/2 cups cake flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup prepared chocolate fudge, or 2 ounces semi-sweet chocolate chips, melted
- In a medium bowl cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy.
- In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the sugar mixture. The dough will be stiff and you may need to use your hands to knead it in.
- Turn the dough out onto a sheet of parchment paper and roll into a 15-inch long log. Wrap and chill for at least 1 hour, or until firm.
- Preheat the oven to 350ºF. Grease 2 baking sheets.
- Unwrap the dough and cut into ½-inch slices. Place on the prepared pan, 1 ½-inches apart.
- Bake for 10-15 minutes. Let cool for a few minutes on the baking sheet, then finish cooling on a wire rack.
- Once fully cooled, place a scoop of chocolate fudge or melted chocolate in the center of each cookie.