This is pretty much the only chocolate chip cookie recipe I have made for about 10 years. They are always amazing, chewing, creamy and delicious.
You will never be able to eat one, and if you can, you deserve some kind of self control award that I am sure doesn’t even exist. So don’t even bother trying. Really.
Ok…here we go…
What you need:
- 3/4 cup Crisco Golden shortening
- 1 1/4 Cup lightly packed brown sugar
- 1 egg
- 2 tbsp milk (I use evaporated milk)
- 1 tbsp homemade vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans*
What you do:
Preheat oven to 375°.
Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy.
Add egg, milk and vanilla, beating 1 minute or until thoroughly blended.
Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute or just blended.
Stir in semi-sweet chocolate chips and pecans.
Drop dough by heaping spoonfuls (2 tsp) on baking sheet lined with parchment paper. Leaving about 3 inches between cookies.
Bake at 375° for 8 minutes (for soft cookies, they will still appear moist, do not overbake) 10 minutes for crunchier cookies.
Cool on pan for two minutes and then remove to cooling rack.
*If desired, omit pecans and add another 1/2 cup of chocolate chips.
Makes about 60 cookies!!!
