ULTIMATE CHOCOLATE CHIP COOKIES

Submitted by: jej
Last Updated: 1/28/2007

This is my most successful choc. chip cookie recipe ever.

• ULTIMATE CHOCOLATE CHIP COOKIES (from Crisco can)

• 3/4 c. butter-flavor Crisco
• 1-1/4 c. firmly packed light brown sugar
• 2 T. milk
• 1 T. vanilla
• 1 egg
• 1-3/4 c. all-purpose flour
• 1 t. salt (I only use 1/2 t.)
• 3/4 t. baking soda
• 1 c. semi-seeet choc. chips (we prefer milk choc.)
• 1 c. coarselly chopped pecans (optional)*
• *If nuts are omitted, add an additional 1/2 c. choc. chips

• 1. Heat oven to 375F. Place sheets of foil on counter top for cooling cookies. (I use wire racks)

• 2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at med. speed of elect. mixer until well blended. Beat egg into creamed mixture.

• 3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

• 4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.

• 5. Bake one baking sheet at a time at 375F. for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE. (Watch... my oven temp. varies.) Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.

• ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES - variation.

• This variation came from a Pillsbury Best All-Purpose Flour Bag. Follow the above recipe exactly, except omit the pecans and add:

• 3/4 c. semi-sweet chocolate chips
• 3/4 c. semi-sweet mini chocolate chips

• [Note: Again, we use milk chocolate chips.]