This recipe is an adaptation of one I found in Better Homes and Gardens magazine. I changed around quite a few things, so maybe I should just say that I got the “general” idea there? Tom helped me in the naming of these cookies, since they are *very* chocolately. With three forms of chocolate in them, this will satisfy your craving for something sweet…. until you finish the cookie… and you’ll be wanting another. Believe me, I can attest to this!
I am not generally known for making crunchy cookies. Tom has always said that he loved my cookies because they were soft and moist. These however, he loved as well, even though they have a definite crunch to them. I’m tempted to try them again sometime and change around the ratio of wet to dry, eggs to flour, ratio and maybe the length of baking to see if I could also make these into “Chewy” cookies… but that’s for another day and another time.
- 2/3 cup butter, softened
- 2/3 cup shorting
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 2 tbs. vanilla
- 1/2 cup dark chocolate unsweetened cocoa
- 1 1/2 cups semisweet chocolate pieces
- 1 cup coarsely chopped walnuts
- 1/2 cup milk chocolate pieces
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in the eggs and vanilla. Beat in the cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the semisweet chocolate pieces, walnuts, and milk chocolate pieces.
Using a teaspoon, drop dough onto ungreesed cookie sheets. Bake for 12-14 minutes. Col on cookie sheet on a wire rack for 2 minutes. Transfer cookies to wire rack and let cool.