Ulitmate Chocolate Chip Cookies

Preparation time: 30 to 35 minutes

Baking time: 8 to 13 minutes/baking sheet

About 3 dozen cookies

1-1/4 cups firmly packed light brown sugar

3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick

2 tablespoons milk

1 tablespoon vanilla extract

1 egg

1-3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup (6-ounce package) semi-sweet chocolate chips

1 cup pecan pieces (optional)*

Heat oven to 375ºF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.

Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.

Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.*

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

Bar Cookies

Prepare dough according to directions in recipe. Grease 13 x 9 x 2 inch pan with Butter Flavor Crisco. Spread dough evenly in pan.

Bake 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

Large Rounds

Prepare dough according to directions in recipe. Grease small area in center of baking sheet. Cover with 12 inch square of foil. Place one-fourth of the dough in the center of the foil.

Round into a small circle with spatula or rubber scraper. Grease 12-inch square of waxed paper. Place greased side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle.

Remove wax paper. Bake at 375ºF for 9 to 10 minutes or until light golden color overall with slightly darker edge. Cool 5 minutes on baking sheet on a cooling rack; remove to rack to cool completely Repeat with remaining cookie dough or use to make standard size cookies.

CHOCOLATE DRIZZLE OR DIP - Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon Butter Flavor Crisco Shortening on VERY LOW heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired. (To harden chocolate quickly, place in refrigerator for a few minutes) or spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on waxed paper.