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Ingredients
| butter flavored shortening: 3/4 cup |
| light brown sugar (packed): 1 1/4 cups (firmly packed) |
| 2% milk: 2 Tbl |
| vanilla extract: 1 Tbl |
| eggs: 1 |
| all-purpose flour (unsifted): 1 3/4 cups |
| salt: 1 tsp |
| baking soda: 3/4 tsp |
| semisweet chocolate chips (chips): 1 cup |
| pecans: 1 cup |
My Favorite Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
3 serving(s)
Tags
- Heat oven to 375°.
- Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg.
- Combine flour, salt and baking soda.
- Add to creamed mixture, gradually.
- Stir in chocolate chips and nuts.
- Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3" apart on ungreased baking sheet.
- Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist).
- DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies.
- Cool on baking sheet 2 minutes.
- Transfer to cool rack.
- 3 dozens 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.
- Note: I add 2 Tbsp of additional flour per batch. This makes the batter a little easier to spoon out on to the cookie sheet, and gives you a more full bodied cookie that is still chewy, gooey and delicious, without being flat, hard and crunchy.