Chocolate Sugar Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Stir

In a large bowl, stir together the dry ingredients (flour, cocoa, baking soda, and salt). Be sure it is fully combined. Set aside.

Cream

In the bowl of a stand mixer fitted with the paddle attachment, cream the Crisco and sugar on medium speed until light and fluffy, about 2 minutes.

Beat

Add in the vanilla and egg and continue to beat on medium-high speed until fully combined and fluffy.

Add

Switch the mixer to medium-low speed and slowly add in the flour mixture, 1 cup at a time, allowing it to become smooth before adding more. Once all the flour mixture is added, add in the chocolate chunks and beat on low until they're fully incorporated.

Pour the turbinado sugar into a medium sized bowl.

Roll the dough into 1-inch balls and roll all sides in the turbinado sugar. Place on a baking sheet and repeat with the rest of the dough, with 2 inches between each cookie. Use the bottom of a glass to flatten each cookie to your liking. Don't make them too flat, you want them about ½-inch thick.

Bake for 10-12 minutes or until the top puffs up slightly and begins to crack.

Cool

Remove from the oven and add more chocolate chunks to the top as shown if desired. Allow to cool on a cooling rack fully before serving.