ULTIMATE CHOCOLATE CHIP COOKIES

ENJOY

 

 

Bake at 375° (11-13 minutes)

If using mixer, low speed only. I do this batch all by hand, comes out great. I love to refrigerate dough for one half hour before placing on a prepared cookie sheet.

3/4 c. butter Crisco

1 1/4 c firmly packed brown sugar

2 T. milk

1 T. vanilla

1 egg

1 3/4 cup flour

1 t. salt

1 t. baking soda

2-3 t. cornstarch

1 cup regular sized chocolate chips or the mini ones

1 cup pecan chips

Make sure that the butter crisco and the milk is ice cold. (Freezer is good for 15 minutes)

Make sure that the butter crisco and the milk is ice cold. (Freezer is good for 15 minutes)

Cream crisco, sugar, milk and vanilla

Blend until creamy. Blend in the whisked egg

Combine flour, salt and baking soda

Add to creamed mixtures.

Stir in chips and nut.

Drop by rounded teaspoon 3 inches apart

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