Chocolate Chocolate Chip Cookies
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3/4 c. Crisco Butter Flavor shortening
1-1/2 c. brown sugar, firmly packed
2 T. milk
1 T. vanilla
1 egg
1-3/4 c. all-purpose flour
1 t. salt
3/4 t. baking soda
1/3 c. unsweetened cocoa
1-1/2 c. semi-sweet chocolate chips
1 c. coarsely chopped pecans (optional -- if nuts are omitted, add an
additional 1/2 c. semi-sweet chocolate chips)
Preheat oven to 375 degrees Fahrenheit.
Combine shortening, sugar, milk, and vanilla in large mixer bowl. Beat at medium
speed until blended well. Beat egg into creamed mixture.
In separate bowl, combine flour, salt, baking soda, and cocoa. Mix into creamed
mixture just until blended. Stir in chocolate chips and nuts.
Drop by tablespoonfuls approximately 3 inches apart on ungreased baking sheets.
Bake for 8-10 minutes for chewy cookies (cookies will appear moist -- do not
overbake) or 11-13 minutes for crisp cookies. Cool 2 minutes on baking sheet;
remove to racks to complete cooling.
Makes about 3 dozen cookies. (
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