Crisco Ultimate Chocolate Chip Cookies

Preheat the oven to 375ºF (190ºC). Line two cookie sheets with parchment paper or a baking mat and set aside.

Using a stand mixer with the paddle attachment or a hand mixer, cream the shortening, brown sugar, whole milk, and vanilla extract in a large mixing bowl until light and fluffy, then beat in the egg.

In a medium mixing bowl, combine the flour, salt, and baking soda. Add the dry ingredients to the wet mixture, slowly mixing until just blended.

Stir in the chocolate chips and chopped pecans by hand.

Scoop rounded tablespoons of cookie dough onto the parchment-lined baking sheets, placing them 2 to 3 inches apart.

Bake for 9-12 minutes or until golden brown, depending on the desired doneness. For a softer cookie, cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. For crisp cookies, bake longer and transfer to a cooling rack as soon as they are cool enough to handle.