1 1/3 c Golden crisco shortening
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 Pecans/ large/broken
Or walnut pieces 1 c Chocolate chips
Or chopped chocolate 1. Preheat oven to 350F (180C).
2. Combine Golden Crisco Shortening, granulated sugar,
brown sugar and vanilla in large bowl. Beat with electric mixer on low speed 1 minute or until creamy. 3. Add beaten eggs.
4. 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. 5. Stir in nuts and chocolate chips.
6. Drop dough by heaping spoonfuls (about 2 tbsp [30 mL]
for each cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm) between cookies for spreading. 7. Bake at 350F (180C) for 10 to 12 minutes. Cookies will
still appear soft and moist when baked, but firm up on cooling. Cool 2 minutes, then remove to cooling rack. Makes about 3 dozen cookies. Smaller cookies can be made using 1 tbsp (15 mL) dough for each cookie. Baking Time: 8-10 Minutes. Makes: 3 dozen large cookies 6 dozen small cookies —–