Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Butter |
| ¾ cup | Sugar |
| ¾ cup | Brown sugar |
| ½ teaspoon | Salt |
| 3 \N | Eggs |
| 3 cups | Flour |
| ¾ cup | Cocoa powder |
| ½ cup | Baking soda |
| 2 cups | Semi-sweet chips |
| 1½ cup | Broken pecan pieces |
Servings: 10
Double chocolate creates a deep dark brownie-like cookie.
Prepare baking sheets. Cover with foil and grease.
Preheat oven to 350F.
In a large mixing bowl cream together butter and sugars. Beat in salt and eggs.
In a separate bowl sift together flour, cocoa and baking soda. Stir into creamed mixture. When well blended fold in chocolate chips and nuts.
Roll dough into 2 inch balls and press into 2-½ inch round cookies.
Bake for 12 to 15 minutes until slightly dry around the edges.
Makes 10 cookies.