Ultimate Chocolate Chip Cookies

3/4 cup (3/4 stick) Crisco (or Butter Flavor Crisco) All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
    *If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips

1. Heat over to 375 degrees Farenheit.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips and pecan pieces.
4. Drop by rounded tablespoons 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist - do not overbake) or 11 to 13 minutes for crips cookies.  Cool 2 minutes on baking sheet.  Place sheets of foil on countertop.  Remove cookies to foil to cool completely.  Makes 3 dozen cookies.

Source: Crisco/Nathan's nostalgic cookies