---------- 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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