Great American Classics: Chocolate Chip Cookies

These cookies were a staple at many a high school speech & debate tournament. This is the standard to which I compare all chocolate chip cookies.

3/4 cup Butter Flavor Crisco Shortening
1 1/4 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 to 2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup chopped pecans (optional)

1. Preheat oven to 375'F.
2. Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans. (Dough should be pretty firm. You will probably have to stir in the chocolate chips by hand. If your cookies spread too much and get too flat, add more flour.)
4. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake at 375'F 8-13 minutes til golden brown. Cool 2 minutes on baking sheet. Remove and finish cooling on wax paper, cooling racks, etc.

Makes about 3 dozen; can be easily doubled or tripled

For giant cookies, use a ice cream scoop, flatten slightly before baking. Bake approx 15 minutes.