The other day when I was greasing and flouring the pan to use in making the Rum Cake, I had occasion to open up a new package of Crisco sticks. In doing so, I came across a recipe on the package for “Ultimate Chocolate Chip Cookies.” Huh, I thought to myself, I wonder how these taste. I have never made a chocolate chip cookie using all shortening or all brown sugar, so you just know that I had to give these a try. I’m not sure that I have ever experienced what I’d consider to be the ultimate in chocolate chip cookies, but these are darned good. Personally, I really liked the brown sugar, and equal amounts of chocolate chips and pecans. Truth be told, I like my chocolate chip cookies rather light on chips, and would probably like them even more if there were no chips at all!
I used a cookie scoop to make mine, so didn’t quite get three dozen out of this recipe. I’d count them to let you know how many I did get, but most of them are gone.
Ultimate Chocolate Chip Cookies
3/4 stick Crisco
1-1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 egg (I used an extra-large egg)
1-3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 375ºF. Beat shortening and brown sugar in large bowl on medium speed with electric mixer until light and fluffy. Beat in milk, vanilla, and egg.
Combine flour, salt, and baking soda. Stir into shortening mixture until blended. Stir in chocolate chips and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.
Bake 8 to 13 minutes until lightly browned. Cool 2 minutes. Remove to rack to cool completely.
Makes 3 dozen cookies (more or less)
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