Yield: 72 Servings
|1 cup||Butter or margarine; softened|
|1 cup||Sugar; 1/2 inch thick|
|½ cup||Brown sugar; firmly packed|
|2 tablespoons||Half and half|
|1 teaspoon||Vanilla extract|
|¼ teaspoon||Baking soda|
|1 cup||Chopped pecans|
|6 ounces||Semisweet chocolate chips|
Cream butter; gradually add sugar, beating until light and fluffy. Add half and half and vanilla. Combine flour, cocoa, and baking soda; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate chips. Drop dough by heaping teaspoon 1-½ inches apart on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. (DO NOT OVERBAKE).
Cool slightly on cookie sheet before removing to rack.
Recipe by: Unknown
Posted to Bakery-Shoppe Digest V1 #423 by "Marie Smith" <craftee@...> on Nov 29, 1997