Preparation time: 20 min.
Cooking time: 10-12 min
Serves: 3 dozen
Dietary guidance: v
1 1/3 cups Golden Crisco shortening
1 cup sugar
2/3 cup firmly packed brown sugar
1 tbsp vanilla
2 eggs, slightly beaten
2 1/4 cups all-purpose flour
2/3 cups low fat cocoa (isn't it all low-fat??)
1 tsp baking soda
1 tsp salt
1/4 cup milk
1 1/2 cups large, broken pecan or walnut pieces
1 cup semi-sweet chocolate chips
Preheat oven to 350 F.
Combine Golden Crisco, sugar, brown sugar and vanilla in a large bowl. Beat with electric mixer on low speed 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 about 1 minute or just until blended.
Stir in nuts and chocolate chips.
Drop dough by heaping spoonfuls (about 2 tbsp for each cookie) on ungreased cookie sheet. Bake 6 to 9 at a time, leaving about 3" between cookies for spreading.
Bake for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes, then remove to cooling rack. Makes about 3 dozen cookies.