I discovered something about myself this summer while on maternity leave: not only do I love to bake, I need to bake. There are so many links between cooking and science as it is, it's ridiculous. But Baking and Chemistry are, in my mind, the same thing. One small error and you could blow a room up (or in this case, end up with two hours wasted on a disastrous batch of baked-goodness.) It's that kind of suspense that has me keep trying again and again until I have success.
I also discovered that my sweet daughter likes to bake, too. Her favorite part is licking the spatula, of course, but she knows she has to be an extra good helper to get to that point.
I found this recipe on the cardboard overlay for those Crisco baking sticks (SO worth the extra cost to have that stuff premeasured for you!)
These are arguably the best chocolate chip cookies I've ever made/had.
Ultimate Chocolate Chip Cookies
Makes 3 dozen
3/4 c. shortening
1 1/4 c firmly packed light brown sugar
2 T milk
1 T vanilla extract
1 large egg
1 3/4 c All Purpose Flour
1 t salt
3/4 t baking soda
1 c semi-sweet chocolate chips
1 c coarsely chopped pecans (optional) (If nuts are omitted, add an additional 1/2 c chocolate chips)
Heat oven to 375. Beat shortening and brown sugar in large bowl at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips and nuts. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes for chewy cookies or 11-13 for crisp cookies. Cool 2 minutes on cookie sheet. Transfer cookies to cooling rack.