CRISP CHOCOLATE CROPS 
2 c. cookie mix
2 tbsp. water
4 oz. (4 squares) semi - sweet chocolate, melted
1 tsp. vanilla
1/2 c. chopped nuts

Melt chocolate over hot water. Blend all ingredients thoroughly, adding nuts last. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Remove from rack and cool. Makes 3 to 3 1/2 dozen (1 1/2 inch) cookies.

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“CRISP CHOCOLATE”

 

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