crisp jumbo chocolate cookies

2-1/4 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla
1 package (12 oz.) chocolate chips
1 cup chopped nuts
10 X sugar for sprinkling

Mix flour, cocoa, baking soda and salt; set aside. Cream butter well. Gradually beat in sugar until mixture is light and fluffy. Beat in egg and vanilla until well blended. Stir in chocolate chips and nuts. Gradually stir n flour mixture until well blended. Chill dough 30 minutes or until firm enough to handle. Shape into 18 balls, using about 1/4 cup of dough for each. Place 4 inches apart on a lightly greased cookie sheet; flatten to 3-1/2 inches in diameter. Bake on middle rack in preheated 350 oven 15 minutes or until medium firm to touch. Cool on sheet until firm. To decorate, place paper lace doily on cookie and dust with 10X sugar (or put a cookie cutter shape on top and dust with sugar). Store tightly covered with waxed paper between layers. These are the best chocolate cookies ever. My friend, Sue Robinson, makes these every Christmas for us and we all love them.

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