Makes about 3 Dozen Cookies
1-1/2 cups firmly packed light brown sugar
2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick
1 tablespoon water
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup white chocolate chips or chunks
1 cup coarsely chopped macadamia nuts
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies.
Place brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate chunks and macadamia nuts.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375° for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.