JUMBO SOFT CHOCOLATE COOKIES

2 cups firmly packed light brown sugar
1 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
3 squares (1 ounce each) unsweetened chocolate, melted
2 large eggs
2 1/2 cups sifted all-purpose flour
1 cup buttermilk
1 cup chopped pecans or walnuts

Press out all lumps in brown sugar, and gradually blend it with shortening. Stir in salt, baking soda, vanilla, and melted chocolate. Beat in eggs, one at a time. Add flour alternately with buttermilk. Stir in pecans or walnuts. Chill dough 1-2 hours or until stiffened slightly.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Drop rounded tablespoons of dough 2-inches apart onto prepared cookie sheets to allow room for spreading.

Bake at 375 degrees F until cookies have browned lightly around the edges. Transfer cookies to wire cooling racks. Store airtight when cold.

Makes 2 1/2 dozen cookies
Adapted from source: The Large Type Cook Book by Avanelle S. Day