Prep 15 mins
Cook 10 mins
I have been using this recipe for years, and everyone LOVES them!
- 3⁄4 cup Butter Flavor Crisco
- 1 1⁄4 cups firmly packed brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3⁄4 cups all-purpose flour
- 1 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup pecan pieces
- Heat oven to 375°.
- Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg.
- Combine flour, salt and baking soda.
- Add to creamed mixture, gradually.
- Stir in chocolate chips and nuts.
- Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3" apart on ungreased baking sheet.
- Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist).
- DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies.
- Cool on baking sheet 2 minutes.
- Transfer to cool rack.
- 3 dozens 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.
- Note: I add 2 Tbsp of additional flour per batch. This makes the batter a little easier to spoon out on to the cookie sheet, and gives you a more full bodied cookie that is still chewy, gooey and delicious, without being flat, hard and crunchy.
Rich, chewy, sweet and delicious! I didn't have any semi-sweet chocolate chips, so I used milk chocolate. Yum! I baked them for 10 minutes and they were perfect! This is definately going to replace my old toll house recipe!
If I could give it 4.5 stars, I would! This is a GREAT cookie recipe. I made it almost exactly as written, though I always preheat the oven to 425. When it's ready, I open the door, stick the cookies in, and then turn the oven down to 350. When I do this, the cookies always bake to perfection! I did add butterscotch chips, as I wanted it to have a little bit of variety. The combination of crunchy, chewy, subtly sweet, and nutty makes for some really happy taste buds. I didn't get anywhere near 7.5 dozen cookies, and I used a mini scoop to make sure all the cookies were the same size. Regardless, they're awesome and I'll definitely be making them again. Maybe this time I'll candy the walnuts before baking them in... and maybe add some dates? Yummm... I can't wait!
Way beyond my expectations! I'm not a semi-sweet kinda girl but trusted the recipe. I did leave out the pecans so DD could enjoy them too, but someday when she starts school I'll make a "Me" batch with pecans. :) Thank you for sharing your fabulous recipe, YungB! I'll be using nothing else from now on. Made for Fall 2008 PAC - O.