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(1)
30 minutes
Prep: 15 minutes
Cook: 15 minutes
816 calories per serving view nutrition facts
3 dozen
suggest servings
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| 1 1/3 | cups | vegetable shortening | |
| 1 | cup | sugar | granulated |
| 2/3 | cup | brown sugar | firmly packed |
| 1 | tablespoon | vanilla extract | |
| 2 | large | eggs | slightly beaten |
| 2 1/4 | cups | flour, all-purpose | |
| 2/3 | cup | cocoa powder | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1/4 | cup | milk | |
| 1 1/2 | cups | pecans | large/broken or walnut pieces |
| 1 | cup | chocolate chips | or chopped chocolate |
1. Preheat oven to 350F (180C).
2. Combine Golden Crisco Shortening, granulated sugar, brown and vanilla in large bowl. Beat with electric mixer on low speed 1 minute or until creamy.
3. Add beaten eggs.
4. 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.
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 2 minutes, then remove to cooling rack.
Everyone that has tried these has loved them. This was a great first recipe for me from RecipeLand
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| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 772mg | 32% |
| Total Carbohydrate 118.0g | 39% |
| Dietary Fiber 11.0g | 42% |
| Sugars 53.0g | |
| Protein 17.0g | 35% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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