Chocolate Overload Cookies

 

Chocolate Overload Cookies

This recipe is for the chocolate lover. I double it and freeze half.

The cookie is a little crispy on the outside and soft inside. Be sure not to overbake.

1/2 cup of shortening (not butter or margarine)

1 cup packed brown sugar

1 egg

1/2 cup sour cream

1 1/2 tsp vanilla

3 cups chocolate chips, divided 1 1/2 cups melted chocolate chips, the rest solid

1 3/4 cup unsifted flour

1/2 tsp salt

1/2 tsp baking powder

1/tsp baking soda

1 cup coarsley chopped pecans or walnuts

Cream sugar and shortening until well blended. Stir in egg, sour cream and vanilla, then add 1 1/2 cups of melted chocolate chips and blend well. Add baking powder, salt and soda, mix well. Stir in flour and mix completely. Add chocolate chips and nuts. 

Drop by tablespoons onto parchment paper lined baking sheets. 

Bake at 350 degrees for 8 to 10 minutes, just before they look done.