I first tried this recipe for my daughter's graduation reception. These were the first cookies gone and I had lots of people asking, "Where DID you get this recipe?!" I have tried lots of different chocolate chip cookies over the years and these truly are the "ultimate" in my family's opinion. Hope you enjoy them as much as we do.
- 3⁄4 cup vegetable shortening (I prefer Crisco)
- 1 1⁄4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 extra large egg
- 1 3⁄4 cups all-purpose flour (unsifted)
- 1 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1 cup real semi-sweet chocolate chips
- 1 cup coarsely chopped english walnuts (optional) or 1 cup butter nuts (optional) or 1 cup pecans (optional) or 1 cup black walnuts (optional) or 1 cup similar nuts (optional) or 1⁄2 cup chocolate chips (optional)
- Preheat oven to 375°F.
- Combine shortening, sugar, milk and vanilla in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Beat in egg.
- Combine flour, salt and baking soda in small bowl.
- Mix into creamed mixture at low speed until just blended.
- Fold in chocolate chips and nuts.
- Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
- Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
- Cool 2 minutes on cookie sheet.
- Remove to wire rack.
- Serve warm or cool completely before storing.