1 1/3 c Golden crisco shortening
1 c Granulated sugar
2/3 c Firmly-packed brown sugar
3 tb Milk
1 tb Vanilla
2 Eggs
2 1/4 c All-purpose flour
2/3 c Cocoa
1 ts Baking soda
1 ts Salt
1 1/2 c Broken walnut pieces
Or pecan pieces
1 c Semi-sweet chocolate chips
1. Heat oven to 350F (180C).
2. Cream Golden Crisco Shortening, granulated sugar, brown
sugar, milk and vanilla in large bowl at medium speed of
electric mixer until well blended.
3. Add eggs one at a time. Beat well after each addition.
4. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture.
5. Stir in nuts and chips.
6. Drop 2 level measuring tablespoonfuls (30 mL) of dough
into a mound for each cookie.
7. Place 2 inches (5 cm) apart on ungreased baking sheet.
8. Bake at 350F (180C) for 9 to 11 minutes.
9. Cool 2 minutes on baking sheet. Remove to cooling rack.
Makes 2 to 2-1/2 dozen 3-inch (7.5 cm) cookies
Note: For 2-inch (5 cm) cookies, drop 1 rounded
tablespoon (15 mL) of dough for each cookie. Bake at 350F
(180C) for 7 to 9 minutes. Cool 2 minutes. Remove to
cooling racks.
