Canadian chocolate chip cookies

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    I was looking for a chocolate chip cookie recipe that was listed by weight and used shortening. This one let both criteria so...why not? I baked these in batches of 6-8, and kept the rest in the fridge. I also pressed a bunch of dough into a six inch round pan. This was delicious with a little ice cream!!


    3/4 cup (175 mL) Shortening

    1 1/4 cups (300 mL) lightly-packed brown sugar

    1 egg

    2 tbsp (30 mL) milk

    1 tbsp (15 mL) vanilla extract

    1 3/4 cups (425 mL) All Purpose Flour

    1 tsp (5 mL) salt

    3/4 tsp (3 mL) baking soda

    1 1/2 cup (250 mL) semi-sweet chocolate chips




    Preheat oven to 375ºF (190ºC).

    Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy.

    Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended.

    Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.

    Stir in semi-sweet chocolate chips and pecans.

    Drop dough by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet leaving about 3 inches (7 cm) between cookies.


    Bake at 375°F (190°C) for 8 to 10 minutes for soft cookies (cookies will still appear moist when baked – DO NOT OVER BAKE) or 11 to 13 minutes for crunchy cookies. Cool in pan for 2 minutes, then remove to cooling rack.

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