Ingredients
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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
Preparation
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Preheat oven to 180\u00b0C (350\u00b0F).
Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
Beat with mixer on low speed 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 about 1 minute, or just until blended.
Stir in nuts and chocolate chips.
Drop by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
Bake at 180\u00b0C (350\u00b0F) for 10-12 minutes.
Cookies wil appear soft and moist when baked, but firm upon cooling.
Cool 2 minutes, then remove to cooling rack.
*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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