FLUFFY DOUBLE CHOCOLATE SUGAR COOKIES

FLUFFY DOUBLE CHOCOLATE SUGAR COOKIES 1¾ cups all purpose flour ½ cup natural unsweetened cocoa powder ¾ teaspoon baking soda ½ teaspoon salt 1 cup Crisco shortening, room temperature 1 3/4 cup sugar 1 tsp pure vanilla extract 1 egg 1 cup milk chocolate chunks (plus more for garnish) 1 cup course turbinado sugar Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside. In a large bowl, stir together the dry ingredients (flour, cocoa, baking soda, and salt). Be sure it is fully combined. Set aside. Fit your stand mixer with the paddle attachment. Beat the crisco and sugar on medium until light and fluffy, about 2 minutes. Add in the vanilla and egg and continue to beat on medium/high until fully combined and fluffy. Switch the mixer to low/medium 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 1/2 inch thick. Bake for 10-12 minutes or until the top puffs up slightly and begins to crack. 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.