Cream butter; gradually add sugar, beating until light and fluffy. Add half
and half and vanilla. Combine flour, cocoa, and baking soda; add to creamed
mixture, beating just until blended. Stir in chopped pecans and chocolate
chips. Drop dough by heaping teaspoon 1-1/2 inches apart on ungreased
cookie sheets. Bake at 350 degrees for 10 to 12 minutes. (DO NOT OVERBAKE).
Cool slightly on cookie sheet before removing to rack.
Recipe by: Unknown
Posted to Bakery-Shoppe Digest V1 #423 by "Marie Smith"
<craftee@sprynet.com> on Nov 29, 1997
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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