Recipe from Georgene Trewatha of Campbell, Mo.
Prep time: 15 minutes
Cook time: 11 minutes per sheet
1 1/4 cups sugar
1 cup butter softened (2 sticks)
1 med. to large egg
1 tsp vanilla
2 cups all purpose flour (unsifted and leveled off)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 ( 12 oz) bag milk chocolate chips
1/2 cup or more pecans (if nuts are desired)
1. Notice no salt is needed. Cream sugar and butter until fluffy; Beat in egg and vanilla. Beat in flour, cocoa and baking soda on low speed, stir in chocolate chips. If too stiff add 1 tbsp water.
2. Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheet (small scoops work great).
3. Bake at 375 degrees 8 to 11 minutes, not too long to dry them out, 11 mins worked fine in my oven but ovens do vary. They should still be soft when removed from oven.
4. Let sit 1 minute then remove to cooling rack.
Servings: about 30 to 36 cookies
Comments: They are just plain good.
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