Grandma's Double Chocolate Brownie Cookies

My Mom used to make these cookies for my daughter, without the chopped nuts. They are her favorite cookie. The original recipe used shortening, I use butter and add 1 tsp of instant clearjel per cup of flour to stop the cookies from spreading. If you don't have any instant clearjel make sure to chill your cookies prior to baking. I usually only make half a recipe. You can freeze the cookies before baking, just add a couple of minutes to the baking time if using frozen dough.

• Ready In: 20 mins
• Serves: 72
• Yields: 72 cookies

Ingredients

• 1 1⁄3 cups butter
• 1  cup white sugar
• 2⁄3 cup brown sugar
• 1  teaspoon vanilla
• 2  eggs (lightly beaten)
• 2 1⁄4 cups flour
• 2⁄3 cup  cocoa
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄4 cup milk
• 1 1⁄2 cups  chopped pecans (optional)
• 1  cup chocolate chips

Directions

1. Cream butter & sugars.
2. Add eggs, vanilla & milk, mix well.
3. Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter).
4. Mix in flour, cocoa, baking soda & salt till well combined.
5. Stir in nuts if using & chocolate chips.
6. Drop by tablespoon on parchment lined cookie sheet.
7. Bake at 350 for 10 - 12 minutes.
8. Cool on wire rack.
9. Store in airtight container.