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Measurements

The Ultimate Chocolate Brownie Cookie

1 1/3 c Golden Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1 tb Vanilla
2 Eggs, slightly beaten
2 1/4 c All-purpose flour
2/3 c Cocoa
1 ts Baking soda
1 ts Salt
1/4 c Milk
1 1/2 c Large, broken pecan or Walnut pieces
1 c Semi-sweet chocolate chips

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.


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