Ingredients
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3/4 c. butter flavor Crisco
1 1/4 c. packed light brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 c. unsweetened chocolate chips
1 c. coarsely chopped pecans (if pecans left out, add extra 1/2 c. chocolate chips)
Preparation
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Heat oven to 375\u00b0.
Combine the Crisco, brown sugar, milk and vanilla in a large bowl.
Beat on medium speed (electric mixer) until well blended, then beat egg into creamed mixture.
Combine the flour, salt and baking soda, then mix into creamed mixture just until blended. Stir in chocolate chips and pecans.
Drop spoonfuls of dough 3-inches apart onto ungreased cookie sheet. Bake 1 sheet at a time at 375\u00b0 for 8 to 10 minutes for chewy or 11 to 13 minutes for crunchy.
Cool 2 minutes on cookie sheet.
Place sheets of foil on countertop. Remove cookies before cooling completely.
Cookies will appear moist; do not overbake.
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