ULTIMATE Chocolate Chip Cookies Recipe

3/4 c (175 mL) Crisco® Golden All-Vegetable Shortening

1 1/4 c (300 mL) lightly-packed brown sugar

1 egg

2 Tbsp. (30 mL) milk

1 Tbsp. (15 mL) pure vanilla extract

1 3/4 c (425 mL) all-purpose flour

1 tsp. (5 mL) salt

3/4 tsp. (3 mL) baking soda

1 c (250 mL) semi-sweet chocolate chips

1 c (250 mL) coarsely chopped pecans

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Preheat oven to 375ºF (190ºC).

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 for 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 until blended.

Stir in semi-sweet chocolate chips and pecans.

Drop dough by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet

leaving about 3 inches (7 cm) between cookies.

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.