Instructions: 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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