I had these cookies at a family gathering a few weeks ago and they were SO GOOD and I was intent on getting the recipe. I was surprised to find out that this is they cookie recipe on the side of the Crisco jars. Where have I been? For all of you out there though that have never had these or made them, it’s an absolute must. These are hands-down, the best chocolate chip cookie I have ever made. The original recipe though calls for all brown sugar but the girl who made them said she did half brown sugar, half white. I’ll leave that decision up to you but that’s how I made these as well and so you’ll notice that change in the recipe below. I also did not add the nuts and so if you choose not to, make sure you see the note about adding in extra chips.
3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
3/4 cups firmly packed light brown sugar
3/4 cups white granulated sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 oz.) package semi-sweet chocolate chips (1 cup)
1 cup coarsely chopped pecans (optional)
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.
TIP…If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.