Ingredients

• 1 1/3 Cups Golden Crisco Shortening (325 ml)
• 1 cup granulated sugar (250 ml)
• 2/3 cup firmly packed brown suger (150 ml)
• 1 Tbsp Vanilla  (15 ml)
• 2 eggs, slightly beaten
• 2¼ cups all-purpose flour (550 ml)
• 2/3 cup Cocoa Powder (150 ml)
• 1 tsp taking soda (5 ml)
• 1 tsp salt (5 ml)
• 1/4 cup milk (60 ml)
• 1½ cups walnut pieces (375 ml)
• 1 cup semi-sweet chocolate chips (250 ml)

Directions

Preheat oven to 350°F

1. COMBINE Golden Crisco, granulated sugar, brown sugar and vanilla in large bowl and
2. BEAT with electric mixer on low speed for 1 minute or until creamy.
3. ADD beaten eggs
4. COMBINE flour, cocoa, baking soda and salt. ADD to creamed mixture alternatively with milk, beating on low speed about 1 minute, or just until blended.
5. STIR in with spoon, nuts and chocolate chips
6. DROP dough by heaping spoonfuls (about 2 Tbsp for each cookie) on ungreased cookie sheet.
7. BAKE at 350°F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes.