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

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