Ingredients
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1 1/3 cups golden Crisco (or your fave shortening)
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1 cup white sugar
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2/3 cup firmly packed brown sugar
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1 tablespoon vanilla
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2 large eggs, slightly beaten
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2 1/4 cups flour
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2/3 cup cocoa
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1 teaspoon baking soda
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1 teaspoon salt
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1/4 cup milk
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1 1/2 cups large broken pecans or 1 1/2 cups walnut pieces
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1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 180°C (350°F).
- Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
- Beat with mixer on low speed 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 about 1 minute, or just until blended.
- Stir in nuts and chocolate chips.
- Drop by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
- Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
- Bake at 180°C (350°F) for 10-12 minutes.
- Cookies wil appear soft and moist when baked, but firm upon cooling.
- Cool 2 minutes, then remove to cooling rack.
- *Smallercookies can be made using 15mL (1 TBSP) dough for each cookie; Bake 8-10 minutes; makes about 6 dozen cookies.