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Prep Time:
15 minutes

Cook Time:
14 to 16 minutes

Servings:
2 1/2 dozen cookies

Prep Time:
15 minutes

Cook Time:
14 to 16 minutes

Servings:
2 1/2 dozen cookies

Double Chocolate Drops

INGREDIENTS

Double Chocolate Drops

  • 1 1/3 C. (325 mL) Crisco® Golden All-Vegetable Shortening
  • 1 C. (250 mL) sugar
  • 2/3 C. (150 mL) packed brown sugar
  • 3 Tbsp. (45 mL) milk
  • 1 Tbsp. (15 mL) pure vanilla extract
  • 2 eggs
  • 2 1/4 C. (550 mL) all-purpose flour
  • 2/3 C. (150 mL) cocoa powder, sifted
  • 1 tsp. (5 mL) baking soda
  • 1 tsp. (5 mL) salt
  • 1 C. (250 mL) coarsely chopped walnuts or pecans
  • 1 C. (250 mL) semi-sweet chocolate chips

DIRECTIONS

  1. Heat oven to 350°F (180ºC).
  2. In the bowl of an electric mixer, combine shortening, sugar, brown sugar, milk and Pure Vanilla Extract; beat at medium speed until well blended.
  3. Add eggs one at a time. Beat well after each addition.
  4. In a medium bowl, combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in nuts and chocolate chips.
  5. Drop 2 Tbsp. (30 mL) of dough for each cookie 3″ (7.5 cm) apart onto ungreased or parchment-lined baking sheets.
  6. Bake for 14 to 16 minutes, or until set. Cool for 2 minutes on baking sheets; transfer to cooling racks to cool completely.
  7. Note: For smaller cookies, drop 1 rounded tablespoonful (15 mL) of dough for each cookie. Place them 2″ (5 cm) apart on baking sheet.
  8. Bake at 350°F (180ºC) for 10 to 11 minutes, or until set.