1 1/3 c Golden Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1 tb Vanilla
2 Eggs, slightly beaten
2 1/4 c All-purpose flour
2/3 c Cocoa
1 ts Baking soda
1 ts Salt
1/4 c Milk
1 1/2 c Large, broken pecan or
Walnut pieces
1 c Semi-sweet chocolate chips
Preheat oven to 350F (180C). Combine Crisco, granulated sugar, brown sugar
and vanilla in large bowl. Beat with electric mixer on low speed for 1
minute or until creamy. Add beaten eggs. Combine flour, cocoa, baking soda
and salt. Add to creamed mixture alternately with milk, beating on low
speed for about 1 minute, or just until blended. Stir in nuts and chocolate
chips. Drop dough by heaping spoonfuls (about 2T for each cookie) on
ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3 inches
between cookies for spreading. Bake for 10 to 12 minutes. Cookies will
appear soft and moist when baked, but firm up on cooling. Cool 2 minutes,
then remove to cooling rack. Makes about 3 dozen cookies.
Note: Smaller cookies can be made using 1T dough for each cookie. Bake
8-10 minutes. Makes about 6 dozen cookies.
From
Yields
6 Dozen