Butter Crisco Chocolate Chip Cookies
Y’all. It sounds weird, but Butter Crisco + Milk + slamming your cookie sheet down right after you take them out of the oven does something to these jewels that makes them perfection. If you don’t like nuts, leave em’ out! :)
Let me know what you think!!
3⁄4 Stick Crisco Butter Flavor 1 1⁄4 C. Brown Sugar 2 T. Milk 1 t. Vanilla 1 Egg 1 3⁄4 C. Flour 1 1/2 t. Salt 3⁄4 t. Baking Soda 1 Bag Semi-sweet Chocolate Chips 1 C. Chopped Pecans
HEAT oven to 350ºF.
COMBINE shortening, brown sugar, milk, salt, egg and vanilla in large bowl. Beat at medium speed of electric mixer until really well blended - about 2 minutes. Add in flour and baking soda & mix on low until combined — don’t overdo it. Stir in chocolate chips and nuts.
DROP by the spoonful onto a greased baking sheet with parchment paper.
BAKE 8 minutes or less — until barely golden. Take them out and immediately slam them on the counter. Yep, you read that correctly. Let them sit for 1 minute & transfer to a cooking rack. Enjoy warm. They are even good the day after!