Double Chocolate Chip Cookies
1 3/4 cups all purpose flour
1/4 tsp baking soda
1 cup butter or margarine, softened
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1 egg
1/3 cup unsweetened cocoa powder
2 Tbsp milk
1 cup chopped pecans or walnuts
1 cup (6 oz) semisweet chocolate chips
Combine flour and baking soda and set aside.
Use an electric mixer to cream butter.
Add vanilla and sugars and beat until fluffy.
Beat in egg.
At low speed beat in cocoa, then milk.
With a wooden spoon mix in dry ingredients just until blended.
Stir in nuts and chocolate chips.
Drop rounded teaspoonfuls onto non-stick or foil-lined baking sheets.
Bake in a 350 degrees F oven for 12 to 13 minutes.
Remove from oven and cool slightly before removing from baking sheets.
Servings: about 36 cookies
Source: Junior League of Las Vegas Grand Prize winning recipe
from the book, “The Search For The Perfect Chocolate Chip Cookie”,
by Gwen Steege, as selected by the editors of Chocolatier magazine, 1988.