Ultimate Chocolate Chip Cookies-Part 1
Yield
3 dozen cookiesPrep
10 minCook
13 minReady
23 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
brown sugar, light
firmly-packed |
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 ¼ | cups |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 355 | ml |
brown sugar, light
firmly-packed |
*
|
| 15 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 296 | ml |
pecans
coarsely chopped |
|
Directions
Note: if nuts are omitted, use an additional 1 cup (250 mL) semi-sweet chocolate chips.
Preheat oven to 375℉ (190℃) (190C).
Cream Golden Crisco Shortening, brown sugar and vanilla in until well blended.
Add eggs, beating 1 minute, or until thoroughly blended.
Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.
Stir in semi-sweet chocolate chips and pecans.
Drop dough by heaping spoonfuls (2 tsp./ 30mL) on ungreased baking sheet leaving about 7 cm (3 inches) between cookies.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 8 to 10 cookies.
Cookies will still appear moist - do not overbake.
Cool 2 minutes on baking sheet. Place sheets of foil on countertop.
Remove cookies to foil to cool completely.
Makes: 3 dozen 3-inch cookies Baking Time: 8 to 10 minutes or 11 to 13 minutes.
