2 cups semisweet chocolate chips
1 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup shortening
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the chocolate and butter until smooth. Stir in the brown sugar, egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Finally, stir in the pecans and shortening. Drop dough by heaping spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I really liked this - it was super easy and quick. A couple of tweaks: First, I used pre-sweetened almond milk instead of 1½ cups plain unsweetened, and also added a dash of cinnimon and tossing with lemon pepper. I'll be making this again!
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