My Favorite Chocolate Chip Cookies

Ingredients

• 3/4 cup Butter Flavor Crisco
• 1 1/4 cups firmly packed brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup pecan pieces

Directions

1. 1

   Heat oven to 375.

2. 2

   Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg.

3. 3

   Combine flour, salt, and baking soda.

4. 4

   Add to creamed mixture, gradually.

5. 5

   Stir in chocolate chips and nuts.

6. 6

   Drop rounded Tablespoonfuls (about 2 measuring Tablespoons) of dough 3 inches apart on ungreased baking sheet.

7. 7

   Bake at 375 for 8 to 10 minutes for chewy cookies (they will look light and moist).

8. 8

   DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies.

9. 9

   Cool on baking sheet 2 minutes.

10. 10

    Remove to cool rack.

11. 11

    3 dozens 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.

12. 12

    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.