Ingredients:
3/4 cup Golden flavor Crisco (regular is OK too)
1 1/4 cups lightly packed brown sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoons baking soda
1 cup chocolate chips
1 cup coarsely chopped pecans (optional)
Method:
Preheat oven to 3750 F. Cream Crisco and brown sugar in a large bowl at medium speed of electric mixer for 2 minutes or until light. Add egg, milk, and vanilla, beating 1 minute or until thoroughly blended.
Combine salt and baking soda. Add to creamed mixture gradually, beating on low speed 1 minute or until blended. Stir in chocolate chips and pecans. drop dough by spoonfuls on ungreased cookie sheets. Bake at 3750F for 8 to 10 minutes. Cookies will still appear moist when baked. Cool 2 minutes, then remove to cooling rack. Makes about 30 cookies.
* If desired omit pecans and add an additional 1/2 cup chocolate chips.
I make some changes in that I add about ¼ cup good quality cocoa powder to half the dough and then take some of each dough when I bake the cookies.
It’s important not to over bake in order to get the chewy consistency.
I always double the dough. It freezes well, and so hot cookies straight from the oven are always available.
