Prep Time 25m
Cook Time 9m
Ready Time 55m
Yield 2 dozen cookies

  • 1 1/3 cups Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 1/3 sticks Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup granulated sugar
  • 2/3 cup firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup coarsely chopped walnuts or pecans
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Combine shortening, granulated sugar, brown sugar, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  • Step 3Add eggs one at a time. Beat well after each addition.
  • Step 4Combine flour, cocoa, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Stir in nuts and chocolate chips.
  • Step 5Drop two tablespoons dough for each cookie 3 inches apart onto ungreased baking sheet. Repeat for each cookie.
  • Step 6Bake 9 to 11 minutes, or until set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
  • TipFor smaller cookies, drop 1 rounded tablespoonful of dough for each cookie. Place 2 inches apart on baking sheet. Bake at 350°F for 7 to 9 minutes, or until set.
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