Preheat oven to 350ºF. Line two baking sheets with regular foil or parchment paper. I don't recommend using spray or grease because it causes the cookies to spread too much.

With an electric mixer, beat the shortening, brown sugar, water and vanilla until fluffy. Beat in eggs, one at a time.

In a separate bowl, mix together the flour, cocoa, salt and baking soda. Stir the flour mixture into the shortening mixture until incorporated. Stir in chips. Drop by heaping tablespoon about 2 inches apart onto prepared baking sheets. Bake on center rack for about 12 to16 minutes or until the cookies appear set.

If you want to the cookies to have more ridges and folds, as soon as they come out of the oven, gently tap the edges pushing them inward with a spatula.

Let cool on the baking sheets for about 5 to 10 minutes or until you can scrape them up off the foil without breaking them (less of an issue with parchment). They’re still a little delicate at this point. Let cool slightly, then transfer to the refrigerator to cool completely (or not -- I like to chill them a bit).