Chocolate Chip Cookies
Ingredients
- 1/2 cup Shortening
- 1/4 cup Butter at room temperature
- 1 1/4 cups Brown sugar, lightly packed
- 1 Egg
- 1 tbsp Milk
- 2 tsp Vanilla
- 1 3/4 cups Unbleached flour
- 1 tsp Salt
- 1 tsp Baking soda
- 1 cup Chocolate chips
- 1 cup Pecans, coarsely chopped
Directions
- Preheat the grill to 191°C (375°F). Use only half the burners to cook, and place your cookie sheet opposite the lit burners.
- In a large bowl, cream together shortening, butter, and sugar, and beat until light, about 2 minutes.
- Add egg, milk, and vanilla, and beat for another minute.
- Combine flour, salt and baking soda and add to the creamed mixture. Mix until just blended. Stir in chocolate chips and pecans.
- Drop big, heaping spoonfuls onto a non-greased baking sheet, spacing well apart. Bake 10 minutes until golden in colour, but still appearing moist. Let cool on the sheet for 2 minutes, then transfer to a wire rack to finish cooling.
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