I'm sure lots of people think my chocolate chip cookie recipe is top secret, but it's not. In fact, the recipe I use is off the side of the Butter Crisco canister. You can get it on the Crisco site at www.crisco.com. I do add some extra flour, and I don't really follow their directions. I've gleaned a few baking tips from watching the Food Network occasionally over the years. Otherwise, it's a great recipe. Of course, I add some love too, and that makes them scrumptious! Thanks for stopping by!
Ultimate Chocolate Chip Cookies
3/4 c. Crisco Butter Shortening
1 1/4 c. firmly packed light brown sugar
2 T. milk
1 T. vanilla extract
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. coarsely chopped pecans (optional)
*If nuts are omitted, add an additional 1/2 c. semi-sweet chocolate chips.
Heat oven to 375ºF.
Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.