---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Double Chocolate Drops
 Categories: Cookies, Chocolate
      Yield: 1 servings
 
  1 1/3 c  Golden crisco shortening
      1 c  Granulated sugar
    2/3 c  Firmly-packed brown sugar
      3 tb Milk
      1 tb Vanilla
      2    Eggs
  2 1/4 c  All-purpose flour
    2/3 c  Cocoa
      1 ts Baking soda
      1 ts Salt
  1 1/2 c  Broken walnut pieces
           Or pecan pieces
      1 c  Semi-sweet chocolate chips
 
   1. Heat oven to 350F (180C).
   2. Cream Golden Crisco Shortening, granulated sugar, brown
  sugar, milk and vanilla in large bowl at medium speed of
  electric mixer until well blended.
   3. Add eggs one at a time. Beat well after each addition.
   4. Combine flour, cocoa, baking soda and salt. Mix into
  creamed mixture.
   5. Stir in nuts and chips.
   6. Drop 2 level measuring tablespoonfuls (30 mL) of dough
  into a mound for each cookie.
   7. Place 2 inches (5 cm) apart on ungreased baking sheet.
   8. Bake at 350F (180C) for 9 to 11 minutes.
   9. Cool 2 minutes on baking sheet. Remove to cooling rack.
      Makes 2 to 2-1/2 dozen 3-inch (7.5 cm) cookies
      Note: For 2-inch (5 cm) cookies, drop 1 rounded
  tablespoon (15 mL) of dough for each cookie. Bake at 350F
  (180C) for 7 to 9 minutes. Cool 2 minutes. Remove to
  cooling racks.
 
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