- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/4 cup firmly packed light brown sugar
- 2 Tbsp. milk
- 1 Tbsp. Vanilla Extract
- 1 egg
- 2 cups all-purpose flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 pkg. semi-sweet chocolate chips
Heat oven to 350 degrees. Cream together the Crisco shortening and the brown sugar. Add the milk, vanilla extract, and the egg. Mix together. Combine flour, baking soda, and salt. Add gradually to the creamed mixture until dough comes together. Add in Chocolate chips! I have used both semi-sweet and milk chocolate, and I believe the recipe only calls for a cup and a half, but I love to add the whole bag! 🙂
Prepare baking pans by greasing pans that you know do not stick! Otherwise cover baking pans with either parchment paper or a baking mat. Scoop cookie dough onto prepared baking sheets. I use a tablespoon and make sure the dough is pretty heaped. You can make the cookies whatever size just keep in mind that it might affect the baking time.
Bake cookies for approximately eight to ten minutes. I prefer my cookies to be chewy, and so I always pull them out before they look done. My husband jokes about why I even bother to bake the dough! 🙂 Let cookies sit for a minute and then transfer to foil lined cooling rack. The foil prevents the cookie from falling through the rack!