Makes 3 dozen
INGREDIENTS
3/4 cup vegetable shortening, or melted butter
1 & 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
INSTRUCTIONS
HEAT oven to 375F. In a large bowl, beat shortening, (or the melted butter, if using), brown sugar, milk and vanilla with a mixer on medium speed until well combined. Beat in egg. Stir flour, salt and baking soda in a medium bowl, and gradually beat into the creamed mixture until just blended. Stir in chocolate chips, and nuts optional.
DROP or scoop cookie dough by a rounded measuring tablespoonful, 3 inches apart onto a baking sheet. Scoop the cookie dough balls before chilling. The dough is easier to scoop that way!
CHILL the dough covered with plastic wrap and chill for at least 30 minutes before baking,
BAKE in a preheated oven at 375F degrees approximately 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
COOL 2 minutes on the pan before removing to a wire rack to cool completely.
NOTE:
Chilling the dough does a few things to the cookie
- Allows the butter to go hard again, ensuring your cookies don’t spread too thin.
- Allows for a chewier outside AND soft inside.
- Allows the flavors to develop as they sit.
