3/4 c. Crisco shortening
1 1/4 c. firmly packed brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. coarsely chopped pecans

Preheat oven to 375°F. Combine shortening, sugar, milk and vanilla in large bowl. Beat on medium speed of an electric mixer until well blended; beat in egg. Combine flour, salt and baking soda in small bowl. Mix into creamed mixture at low speed until just slightly blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet.

Bake at 375°F for 8 to 10 minutes for chewy cookies (they will look light and moist; do not overbake), 11 to 13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Remove to wire rack. Cool completely.

Makes about 3 dozen cookies.

Variations for Cookies:

Drizzle:

Combine 1 teaspoon Crisco shortening and 1 cup of semi-sweet chocolate chips or 1 cup white melting chocolate, cut into small pieces, in microwave at 50% (Medium) heat; stir after 1 minute. Repeat until smooth (or melt on stovetop in small saucepan on very low heat). To thin, add a little more shortening. Drizzle back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired. To quickly harden chocolate, place cookies in the refrigerator for a few minutes.

Chocolate Dipped:

Melt chocolate as directed for drizzle. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens. Place on waxed paper until chocolate is firm. To quickly harden chocolate, place cookies in the refrigerator for a few minutes.