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Makes about 3 Dozen Cookies3/4 cup Butter Flavor Crisco - all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1/2 cup granulated sugar 1/3 cup firmly packed brown sugar 2 tablespoons milk 1 -1/2 teaspoons vanilla 1 egg 1 -1/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cups coarsely chopped pecans 1/2 cup semi-sweet chocolate chips Drizzle 1/2 teaspoon Butter Flavor CRISCO 1/2 cup white melting chocolate, cut into small pieces chopped pecans (optional) Heat oven to 350ºF. For cookie, combine Butter Flavor Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until blended. Stir in nuts and chocolate chips. Divide dough into 4 equal portions. Form each into 1 x 8-inch roll. Make dough rolls on waxed paper. Pick up ends of waxed paper and roll dough back and forth to get a nicely shaped roll. Place 3 inches apart on ungreased baking sheet. Bake at 350ºF for 10 minutes, or until set. Cool on baking sheet. For drizzle, combine Butter Flavor Crisco and white chocolate in microwave-safe cup. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Drizzle back and forth over cooled cookie. Sprinkle with nuts before chocolate hardens, if desired. Cut diagonally into 1-inch slices. |
