2cupschocolate chipsreserve about ¼ cup for adding on top
2cupschopped pecansor additional 1 cup chocolate chips
Preheat oven to 350°F. Line a baking tray with parchment paper and set aside.
In a large bowl, add shortening and brown sugar. Cream for 2 minutes on medium speed (or until light in color).
Add egg, milk, and vanilla, and beat for 45-60 seconds, or until well combined.
In a small bowl, whisk together flour, salt, and baking soda. With mixer on low, add to wet mixture, and beat for 45-60 seconds, scraping bowl occasionally until just combined.
Stir in chocolate chips and pecans.
Using a 2 Tablespoon cookie dough scoop, measure cookie dough and place on ungreased parchment lined baking tray. Leave about 3 inches between cookies.*
Bake 11-13 minutes. Cookies will appear moist. Do not over bake.
Cool for 2-3 minutes, then carefully move to cooling rack.
We have also baked these at 375°F for 10-12 minutes, which have a slightly lighter, less crisp edge. Both are very similar!For a thicker cookie, shape into a “tower.” Watch the baking time starting about 1 minute before the regular cook time is done.