1 3/4 c. flour
1/4 tsp. baking soda
1 c. butter, softened
1 tsp. vanilla extract
1 c. granulated sugar
1/2 c. dark brown sugar, firmly packed
1 egg
1/3 c. unsweetened cocoa
2 tbsp. milk
1 c. chopped pecans, or walnuts
6 oz. (1 c.) semisweet chocolate chips

Combine flour and soda; 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 by rounded teaspoonfuls onto non stick or foil lined baking sheets. Bake at 350 degrees for 12 to 13 minutes. Remove from oven and cool slightly before removing from tin. Makes about 36 cookies.