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LOCATION: Recipes >> Cookie Recipes >> Chocolate 01

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Chocolate Cookies
Makes 20 dozen+

1/2 cup milk
5 sticks butter or margarine
1 small package Jello instant chocolate pudding (can use fudge pudding)
1 cup dry cocoa
7 eggs
1 can crushed pineapple, well drained
8 cups flour
1-2 cups walnut nuggets
2 cups sugar
8 tsp baking powder

The butter should be soft and at room temperature. Sift together
the cocoa, flour, baking powder and dry pudding. Cut the butter
into the flour mixture as you would for pie dough making sure that
all the flour mixture becomes "wet" with the butter. It will change
color. Whip together the eggs and sugar until well creamed. Add
the milk, pineapple and walnuts and mix well. Stir the eggs into
the flour mixture until all is wet. The dough should be a little
stiff but not dry. If it is dry, add a little bit of pineapple
juice, up to 1/4 cup.

Make cookies by placing a heaping teaspoonful of the dough on the
cookie sheet. I have old cookie sheets and can get 4 cookies across
and 6 rows down to make 24 cookies per sheet. Bake at 350 degrees
for 12 minutes or until dry on top and very lightly browned on the
bottom. Let cool and then ice with your favorite icing or use the
recipe below.


4 cups powdered sugar
1/2 Hershey's chocolate milk mix
1/4 cup Hershey's chocolate syrup
1/4-1/2 cup milk
1 tsp vanilla extract
1/3 cup melted butter or margarine

Mix together the sugar and the chocolate milk mix. Add the butter,
vanilla, and syrup and 1/2 of the milk. Mix together and remove
any lumps. Add more milk if the icing seems stiff. This icing
should have the consistency of a soft cake icing. Spread the icing
over the top of the cookie and top with more walnut nuggets or
nonpariels.

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