1 1/3 cups Golden Crisco
1 cup Granulated sugar
2/3 cup Firmly packed brown sugar
1 tablespoon Vanilla
2 Eggs, slightly beaten
2 1/4 cups All-purpose flour
2/3 cup Cocoa
1 teaspoon Baking soda
1 teaspoon Salt
1/4 cup Milk
1 1/2 cups Large, broken pecan or
Walnut pieces
1 cup Semi-sweet chocolate chips
Instructions
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.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 6 Servings
notes:
Cuisine:
Main Ingredient:
BigOven -- Easy to use recipe organizer
for Windows
www.bigoven.com
