My Favorite Chocolate Chip Cookies

This is the best chocolate chip recipe, EVER. I mean it. When I'm asked for chocolate chip cookies and I want to impress, I pull out this long lasting recipe. Look at how perfect they turn out! This recipe has never failed me and I can't believe I'm finally sharing it with all of you!

For chocolate chips, the best for this recipe are semi-sweet but have you tried other mixed combinations? How about white chocolate chips and dried cranberries? WOW!!

Ingredients:

• 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening

• 1 1/4 cups firmly packed light brown sugar

• 2 tablespoons whole milk

• 1 tablespoon vanilla extract

• 1 egg

• 1 3/4 cups all purpose flour

• 1 teaspoon salt

• 3/4 teaspoon baking soda

• 1 cup semi-sweet chocolate chips (these are best but you can use milk chocolate too)

• 1 cup coarsely chopped nuts (optional, I love walnuts or pecans)

Directions:

1. Preheat oven to 375 degrees. Prepare your cookie sheets by lining with parchment paper or a silicone baking mat.

2. Beat in shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended.

3. Beat in egg, just until combined.

4. Combine flour, salt and baking soda with a fork. Mix into shortening mixture until just blended.

5. Stir in chocolate chips and nuts (if using).

6. Use a cookie scoop and drop perfect scoops 3 inches apart onto baking sheet.

7. Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Tips:

• Make sure your baking soda is not expired for a nice rise in your dough as they cook.

• If I don't want to use nuts in my cookies, I will add another cup of chocolate chips. Can you ever have too much chocolate?

• Don't over beat the flour! Just until the dough is mixed, then do the rest by hand.

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