- 1/2 pound [227 g] butter or margarine
- 1 cup [250 mL] packed light brown sugar
- 1 cup [200 g] sugar
- 3 eggs
- 3 cups [750 mL] bisquick dough
- 1 cup [250 mL] cornstarch
- 1/2 cup [125 m] nonfat milk powder
- 2 tablespoons [30 mL] sanka or coffee powder
- 1 tablespoon [15 mL] unsweetened cocoa powder
- 1 tablespoon [15 mL] vanilla
- 12 ounces [340 g] semi-sweet chocolate chips
- 4 ounces [113 g] well-chopped pecans
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- Preheat oven to 350°F [180°C].
- At high speed of an electric mixer, cream butter or margarine until light and fluffy.
- Beat in brown sugar and sugar, until very creamy.
- Beat in eggs, then bisquick dough, cornstarch, nonfat milk powder, sanka or coffee powder, unsweetened cocoa powder and vanilla, until smooth.
- Work in chips and pecans with a spoon.
- Shape dough into grape-size pieces of each cookie.
- Arrange 1 inch [2.5 cm] appart onto an ungreased cookie sheet.
- Bake into preheated oven for approximately 14 minutes or until golden brown.
- Leave to cool on rack for chewing cookies, or transfer slightly cooled cookies onto a wire rack to cool completely for crispier cookies.
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