| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
Golden Crisco |
| 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 |
Large; broken pecan or |
|
|
; Walnut pieces |
| 1 |
c |
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.
Recipe by: Natalie Webber <a4gy@jupiter.sun.csd.unb.ca>
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