Double chocolate drops
24 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Butter Flavor Crisco |
| 1 | cup | Sugar, granulated |
| ⅔ | cup | Brown sugar, firmly packed |
| 3 | tablespoons | Milk |
| 1 | tablespoon | Vanilla |
| 2 | Eggs | |
| 2¼ | cup | Flour, all purpose |
| ⅔ | cup | Cocoa |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1½ | cup | Walnut or Pecan pieces broken |
| 1 | cup | Chocolate chips, semi-sweet |
Directions
Preparation Time: 20 Minutes Bake Time: 9 to 11 Minutes 1. Heat oven to 350 F.
2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs, ONE AT A TIME. Beat well after each addition.
3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture. Stir in nuts and chips. Drop 2 level measuring tablespoonfuls of dough into a mound for each cookie. Place 2 inches apart on ungreased baking sheet.
4. Bake at 350 for 9 to 11 minutes. Cool 2 minutes on baking sheet.
Remove to cooling rack.
Makes 2 to 2½ dozen 3 inch cookies.
NOTE: For 2 inch cookies, drop 1 rounded tablespoon of dough for each cookie. Bake at 350 for 7 to 9 minutes. Cool 2 minutes. Remove to cooling racks.
Source: Butter Flavor Crisco Cookie Collection, page 25. Shared by: David Knight