Dallas Edwards

My mom passed on this awesome chocolate chip cookie recipe over the weekend. It comes from a box of Crisco “All-Vegetable Shortening Sticks” (whatever that is) and apparently it isn’t printed anymore.

Hope you enjoy, and feel free to share your own recipes for chocolate chip cookies in the comments!

• 3/4 cup (3/4 stick) Butter Flavor Crisco Shortening
• 1-1/4 cups firmly packed light 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 coarsely chopped pecans (optional)*

1. Heat oven to 375°F.  Place sheets of foil on counter top for cooling cookies.
2. Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in large bowl.  Beat at medium speed of electric 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.  Bake one baking sheet at a time at 375°F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.  DO NOT OVERBAKE.

Makes about 3 dozen cookies.

* If nuts are omitted, add add an additional 1/2 cup semi-sweet chocolate chips.

How to substitute Crisco for butter or margarine in your favorite recipes:
1 cup Crisco + 6 teaspoons water = 1 cup butter or margarine