1 1/3 c Golden crisco shortening
1 c Granulated sugar
2/3 c Firmly-packed brown sugar
1 tb Vanilla
2 Eggs
2 1/4 c All-purpose flour
2/3 c Cocoa
1 ts Baking soda
3 tb Milk
1 1/2 c Pecans *
1 c Semi-sweet chocolate chips
Or chopped chocolate Directions: * large, broken pecan or walnut pieces 1. Preheat oven to 350F (180C).
2. Cream Golden Crisco Shortening, granulated sugar, brown
sugar and vanilla in large bowl at low speed of electric mixer 1 minute, or until creamy. 3. Add eggs, one at a time, beating lightly after each.
4. Combine flour, cocoa, baking soda and salt. Add to
creamed mixture alternately with milk beating at 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 slightly, then remove to cooling rack. About 3 dozen cookies.
Hint: Smaller cookies can be made using 1 tbsp (15 mL) dough for each cookie. Bake 8 to 10 minutes. Makes about 6 dozen cookies. —–