The ultimate chocolate brownie cookie
6 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Golden Crisco |
| 1 | cup | Granulated sugar |
| ⅔ | cup | Firmly packed brown sugar |
| 1 | tablespoon | Vanilla |
| 2 | Eggs, slightly beaten | |
| 2¼ | cup | All-purpose flour |
| ⅔ | cup | Cocoa |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| ¼ | cup | Milk |
| 1½ | cup | Large, broken pecan or |
| Walnut pieces | ||
| 1 | cup | Semi-sweet chocolate chips |
Directions
Preheat oven to 350F (180C). Combine Crisco, granulated sugar, brown sugar and vanilla in large bowl. Beat with electric mixer on low speed for 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 for about 1 minute, or just until blended.
Stir in nuts and chocolate chips. Drop dough by heaping spoonfuls (about 2T for each cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3 inches between cookies for spreading. Bake for 10 to 12 minutes. Cookies will appear soft and moist when baked, but firm up on cooling. Cool 2 minutes, then remove to cooling rack.
Makes about 3 dozen cookies.
Note: Smaller cookies can be made using 1T dough for each cookie. Bake 8-10 minutes. Makes about 6 dozen cookies.