Crisco - Ultimate Chocolate Chip Cookies

Ingredients

• 3/4 cup (175 mL) Crisco Golden All Vegetable Shortening
• 1 1/4 cups (300 mL) lightly-packed brown sugar
• 1 egg
• 2 tbsp (30 mL) milk
• 1 tbsp (15 mL) vanilla extract
• 1 3/4 cups (425 mL) All Purpose Flour
• 1 tsp (5 mL) salt
• 3/4 tsp (3 mL) baking soda
• 1 cup (250 mL) semi-sweet chocolate chips
• 1 cup (250 mL) coarsely chopped pecans

Instructions

1. Preheat oven to 375ºF (190ºC).
   
   
2. Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy
   
   
3. Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended.
   
   
4. Combine our, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.
   
   
5. Stir in semi-sweet chocolate chips and pecans.
   
   
6. Drop dough by heaping spoonfuls (2 tbsp/30mL) on ungreased baking sheet leaving about 3 inches (7 cm) between cookies.
   
   
7. Bake at 375°F (190°C) for 8 to 10 minutes for soft cookies (cookies will still appear moist when baked – DO NOT OVER BAKE) or 11 to 13 minutes for crunchy cookies. Cool in pan for 2 minutes, then remove to cooling rack.

Tips

• If desired, omit pecans and use additional 1/2 cup (125 mL) of chocolate chips.