---------- Recipe via Meal-Master (tm) v8.05
  
       Title: The Ultimate Chocolate Brownie Cookie
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
   1 1/3 c  Golden crisco shortening
       1 c  Granulated sugar
     2/3 c  Firmly-packed brown sugar
       1 tb Vanilla
       2    Eggs
   2 1/4 c  All-purpose flour
     2/3 c  Cocoa
       1 ts Baking soda
       3 tb Milk
   1 1/2 c  Pecans *
       1 c  Semi-sweet chocolate chips
            Or chopped chocolate
  
       Directions:
   * large, broken pecan or walnut pieces
   1. Preheat oven to 350F (180C).
   2. Cream Golden Crisco Shortening, granulated sugar, brown
   sugar and vanilla in large bowl at low speed of electric
   mixer 1 minute, or until creamy.
   3. Add eggs, one at a time, beating lightly after each.
   4. Combine flour, cocoa, baking soda and salt. Add to
   creamed mixture alternately with milk beating at low speed
   about 1 minute, or just until blended.
   5. Stir in nuts and chocolate chips.
   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 350F (180C) for 10 to 12 minutes. Cookies will
   still appear soft and moist when baked, but firm up on
   cooling. Cool slightly, then remove to cooling rack. About
   3 dozen cookies.
        Hint: Smaller cookies can be made using 1 tbsp (15 mL)
   dough for each cookie. Bake 8 to 10 minutes. Makes about 6
   dozen cookies.
  
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