Chocolate chip cookies are one of the most loved cookies on the planet, ranked at #2 just behind macarons. Usually accompanied by a tall glass of milk, chocolate chip cookies offer that perfect balance between salty and sweet flavor, tender chew on the inside, and crunch on the outside. This recipe is sure to become your go-to recipe for this favorite cookie.
Ingredients
1/2 cup Golden Crisco lard
1/4 cup butter
1 1/4 cups firmly packed brown sugar
1 egg
2 tbsp milk
2 tsp vanilla
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips
1 cup pecans, coarsely chopped
Cream the butter, Crisco, and brown sugar in a mixer until light and creamy (about 3 minutes). Add the egg, vanilla, and milk and continue beating for an additional minute.
Sift the flour, baking soda and salt. Add to the butter mixture and fold in until just blended. Stir in the chocolate chips and pecans. Using a small ice cream scoop or tablespoon, drop the dough onto a baking sheet, leaving about 2” between cookies (the cookies will spread). Cool the cookies in the refrigerator before baking for 30 minutes. Alternatively, refrigerate the dough for 30 minutes and use a tablespoon to drop dough onto the cookie sheet (the dough will be too hard to use the ice cream scoop).
Preheat the oven to 375°F and bake the cookies for 10 minutes. Allow them to rest on baking sheet for 3 to 5 minutes before transferring to a plate.
Makes 30 to 36 cookies (depending on size).
Patataki 