Dec 18 2008
Chocolate Brownie Cookie
Ingredients
| 1 1/3 | cups | vegetable shortening | golden |
| 1 | cup | sugar | granulated |
| 2/3 | cup | brown sugar | firmly packed |
| 1 | tablespoon | vanilla extract | |
| 2 | large | eggs | |
| 2 1/4 | cups | flour, all-purpose | |
| 2/3 | cup | cocoa powder | |
| 1 | teaspoon | baking soda | |
| 3 | tablespoons | milk | |
| 1 1/2 | cups | pecans | |
| 1 | cup | chocolate chips | semi sweet, chopped chocolate |
Directions
Directions: * large, broken pecan or walnut pieces 1. Preheat oven to 350F (180C).2. Cream Golden Crisco Shortening, granulated sugar, brown minute, or until creamy.3. Add eggs, one at a time, beating lightly after each.4. Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended.5. Stir in nuts and chocolate chips.6. Drop dough by heaping spoonfuls (about 2 tbsp/30 mL for each cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm) between cookies for spreading.7. Bake at 350F (180C) for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling. Cool slightly, then remove to cooling rack. About 3 dozen cookies.Hint: Smaller cookies can be made using 1 tbsp (15 mL) dough for each cookie.Bake 8 to 10 minutes.
