Ingredients
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3/4 Crisco stick or 3/4 c. Crisco all-vegetable shortening
1 1/4 c. firmly packed brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 c. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. coarsely chopped pecans (you may substitute an additional 1/2 c. semi-sweet chocolate chips, if you wish)
Preparation
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Preheat oven to 375\u00b0. Combine shortening, sugar, milk and vanilla in large bowl. Beat on medium speed of an electric mixer until well blended; beat in egg. Combine flour, salt and baking soda in small bowl. Mix into creamed mixture at low speed until just slightly blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet. Bake at 375\u00b0 for 8 to 10 minutes for chewy cookies (they will look light and moist; do not overbake), 11 to 13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Remove to wire rack. Cool completely. Makes about 3 dozen cookies.
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