1 1/3 c. Butter Flavor Crisco
1 c. granulated sugar
2/3 c. firmly packed brown sugar
1 tbsp. vanilla
2 eggs
2 1/4 c. all-purpose flour
2/3 c. cocoa
1 tsp. baking soda
1 tsp. salt
3 tbsp. milk
1 1/2 c. lg. walnut or pecan pieces
1/2 c. semi-sweet chocolate pieces
1/2 c. white chocolate baking bits

Heat oven to 350 degrees. Combine Butter Flavor Crisco, granulated sugar, brown sugar, and vanilla. Beat 1 minute or until creamy. Add eggs, one at a time. Beat 30 seconds after each addition. Combine flour, cocoa, baking soda, and salt. Add alternately with milk to creamed mixture. Stir in nuts and chocolate pieces. Drop 2 tablespoonfuls of dough onto ungreased baking sheet to form cookie. Place 6 to 8 at a time on ungreased baking sheet. Bake at 350 degrees for 9 to 11 minutes. Cool 2 minutes on baking sheet. Remove to cooling racks. 2 to 2 1/2 dozen (3 inch) cookies.

Note: For 2 inch cookies, drop 1 rounded tablespoon of dough for each cookie. Bake at 350 degrees for 7 to 9 minutes. Cool 2 minutes. Remove to cooling racks. 3 1/2 dozen (2 inch) cookies.