The Best Chocolate Chip Cookies



These have got to be the very best chocolate chip cookies EVER! Soft and chewy, but still crispy to the bite! Mmmmmm!

Yield: About 4 1/2 dozen cookies

1 cup chopped pecans
1 cup shortening
1 cup golden brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups pure chocolate chips

Toast pecans; cool.*

Cream together shortening and sugars. Add vanilla. Add eggs, 1 at a time, beating well after each addition.

Combine flour, baking soda and salt. Stir into creamed mixture. Stir in nuts and chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake 8-9 minutes at 375F.

Cool on racks at least a couple of minutes before devouring with lots of cold milk!

* To toast pecans, spread on an ungreased baking sheet and toast at 350F until golden and fragrant, about 8 min. Or, toast over med-high heat in an ungreased skillet for about 8-10 min.


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