Emily says this is here very favorite chocolate chip cookie. It comes off the package of Crisco Sticks. They suggest you use their brands; Crisco Shortening and Pillsbury Best All Purpose Flour. Any brand will do.
3/4 cup shortening
1 1/4 cups firmly packed light brown sugar
1/8 cup milk (2 Tablespoons)
1 Tablespoon vanilla
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
Heat oven to 375 degrees F.
Combine shortening, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Drop rounded Tablespoonful's of dough 3 inches apart onto an ungreased baking sheet. Bake one baking sheet at a time at 375 degrees G for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 on baking sheet. Remove cookies to cooling rack.
Makes about 3 dozen cookies.
* If nuts are omitted add 1/2 cups more chocolate chips.
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