(makes four to five dozen)
Tom Burrows
Version 1.0
12 oz. semi-sweet chocolate chips 1 cup chopped pecans 2/3 cup shortening 2/3 cup softened butter 1 cup turbinato sugar 1 cup granulated organic sugar 2 tsp. vanilla 2 eggs 3 cups flour 1 tsp. salt 1 tsp. baking soda
Combine ingredients. Start with the chocolate chips first. (I've had trouble with the chips not sticking to the other ingredients if they're added last.)
Drop dough onto an ungreased cookie sheet—about a dozen per sheet, using a "medium" cookie dough scoop. Flatten each one slightly by hand.
Bake in a pre-heated 375 degree oven about 10 minutes. The bottom of each cookie should be lightly browned.
Store in an airtight plastic bag.
Unless you are sure of the baking time (from experience), before baking the first full sheet of cookies, try a test batch of five fairly closely spaced. Adjust the baking time based on the doneness of the cookie in the middle.