Ultimate Chocolate Chip Cookies-Part 1

Directions

Note: if nuts are omitted, use an additional 1 cup (250 mL) semi-sweet chocolate chips.

1. Preheat oven to 375℉ (190℃) (190C).

2. Cream Golden Crisco Shortening, brown sugar and vanilla in until well blended.

3. Add eggs, beating 1 minute, or until thoroughly blended.

4. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.

5. Stir in semi-sweet chocolate chips and pecans.

6. Drop dough by heaping spoonfuls (2 tsp./ 30mL) on ungreased baking sheet leaving about 7 cm (3 inches) between cookies.

7. 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.