1/2 pound butter or margarine
1 cup light brown sugar, packed
1 cup sugar
3 eggs
3 cups bisquick
1 cup cornstarch
1/2 cup nonfat milk powder
2 tablespoons sanka or coffee powder
1 tablespoon unsweetened cocoa powder
1 tablespoon vanilla
1 packet (12 ounce) semi-sweet chocolate pieces
4 ounce pecans, well-chopped
1. With electric mixer, high speed, cream butter until light and fluffy.
2. Beat in sugars, beating until very creamy.
3. Beat in eggs, then each remaining ingredient, except chips and pecans
4. When dough is smooth, work in chips and pecans with a spoon.
5. Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet.
6. Bake at 350 degrees for 14 minutes or until golden brown. Freeze unbaked cookie dough to thaw, shape and bake within 4 months.
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