Busters Recipes

Chocolate Brownie Cookies

1-1/3 cups (325 mL) Golden Crisco Shortening
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) firmly-packed brown sugar
1 tbsp (15 mL) vanilla
2 eggs, slightly beaten
2-1/4 cups (550 mL) all-purpose flour
2/3 cup (150 mL) cocoa
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1/4 cup (50 mL) milk
1-1/2 cups (375 mL) large, broken pecan or walnut pieces
1 cup (250 mL) Hershey's Chipets or chopped chocolate



1. Preheat oven to 350°F (180°C).
2. Combine Golden Crisco Shortening, granulated sugar, brown sugar and vanilla
in large bowl. Beat with electric mixer on low speed 1 minute or until creamy.
3. Add beaten eggs.
4. Combine flour, cocoa, baking soda and salt. Add to creamed mixture
alternately with milk beating on low speed about 1 minute, or just until
blended.
5. Stir in nuts and Hershey's Chipets.
6. Drop dough by heaping spoonfuls (about 2 tbsp [30 mL] for each cookie) on
ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm)
between cookies for spreading.
7. Bake at 350°F (180°C) for 10 to 12 minutes. Cookies will still appear soft
and moist when baked, but firm up on cooling. Cool 2 minutes, then remove to
cooling rack.


Makes about 3 dozen cookies. Smaller cookies can be made using 1 tbsp (15 mL)
dough for each cookie.
Baking Time: 8-10 Minutes
Makes: 3 dozen large cookies 6 dozen small cookies