Ultimate Chocolate Chip Cookies

1 cup (250 mL) Golden Crisco Shortening
1-1/2 cups (375 mL) firmly-packed light brown sugar
1 tbsp (15 mL) vanilla
2 eggs
2-1/4 cups (550 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) baking soda
1 cup (250 mL) semi-sweet Hershey's Chipets
1 1/4 cup (250 mL) coarsely chopped pecans
Note: if nuts are omitted, use an additional 1 cup (250 mL) semi-sweet Hershey's Chipets.



1. Preheat oven to 375°F (190°C).
2. Cream Golden Crisco Shortening, brown sugar and vanilla in large bowl at medium speed of electric mixer for 2 minutes, or until well blended.
3. Add eggs, beating 1 minute, or until thoroughly blended.
4. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.
5. Stir in semi-sweet Hershey's Chipets and pecans.
6. Drop dough by heaping spoonfuls (2 tsp./ 30mL) on ungreased baking sheet leaving about 7 cm (3 inches) between cookies.
7. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

Makes: 3 dozen 3-inch (7.5 cm) cookies
Preparation Time: 20 minutes
Baking Time: 8 to 10 minutes or 11 to 13 minutes


Variations For Ultimate Chocolate Chip Cookies

1. Drizzle:
Melt 1 cup (250 mL) semi-sweet or white melting chocolate with 1 teaspoon (5 mL) Golden Crisco Shortening over very low heat or 50% (MEDIUM) power in microwave. Stir well. If too thick to drizzle, add a little more Golden Crisco Shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired. To harden chocolate quickly, place cookies in refrigerator for a few minutes.

2. Chocolate Dipped:
Melt 1 cup (250 mL) semi-sweet Hershey's Chipets or 1 cup (250 mL) white melting chocolate cut in pieces with 1 teaspoon (5 mL) Golden Crisco Shortening over very low heat or 50% power in microwave. Stir well. Spoon into a cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely-chopped nuts before chocolate hardens. Place on waxed paper. To harden chocolate quickly, place cookies in refrigerator for a few minutes.

3. Holiday Dress-Ups:
Frost cookies with Creamy Vanilla Frosting. Decorate with red and green candy coated chocolate pieces.

Creamy Vanilla Frosting:
Combine 1/2 cup (125 mL) Golden Crisco Shortening, 4 cups (1 L) icing sugar, 1/3 cup (75 mL) milk and 1 teaspoon (5 mL) vanilla in medium bowl at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Frost cooled cookies.



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