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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 36 |
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Off a Golden Crisco package. WOW! Are these good! My husband and I couldn't stop eating (I'm ashamed to admit). We omit the nuts, as our daughters are allergic to peanuts (and it is difficult to find nuts that are not cross-contaminated). Ingredients:
1 1/3 cups golden crisco (or your fave shortening) |
1 cup white sugar |
2/3 cup firmly packed brown sugar |
1 tablespoon vanilla |
2 large eggs, slightly beaten |
2 1/4 cups flour |
2/3 cup cocoa |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 cup milk |
1 1/2 cups large broken pecans or 1 1/2 cups walnut pieces |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 180°C (350°F).
2. Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
3. Beat with mixer on low speed 1 minute or until creamy.
4. Add beaten eggs.
5. Combine flour, cocoa, baking soda and salt.
6. Add to creamed mixture alternately with milk, beating on low speed about 1 minute, or just until blended.
7. Stir in nuts and chocolate chips.
8. Drop by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
9. Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
10. Bake at 180°C (350°F) for 10-12 minutes.
11. Cookies wil appear soft and moist when baked, but firm upon cooling.
12. Cool 2 minutes, then remove to cooling rack.
13. *Smallercookies can be made using 15mL (1 TBSP) dough for each cookie; Bake 8-10 minutes; makes about 6 dozen cookies.
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