| MILK AND HONEY CHOCOLATE CHIPPERS |
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Makes 3 dozen cookies3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 -1/4 cups firmly packed dark brown sugar 1 tablespoon plus 1-1/2 teaspoons vanilla 1 tablespoon honey 1 tablespoon whipping cream 1 egg 1 -1/4 cups all-purpose flour 1/2 cup whole wheat flour 1 tablespoon toasted wheat germ 1 teaspoon salt 3/4 teaspoon baking soda Dash mace 1 -1/4 cups plus 1/3 cup semi-sweet chocolate chips, divided 1 -1/4 cups broken pecan pieces Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place shortening in large bowl. Beat at low speed with electric mixer a few seconds. Add brown sugar, vanilla, honey and whipping cream. Beat at medium speed until blended. Beat in egg. Combine all-purpose flour, whole wheat flour, wheat germ, salt, baking soda and mace. Add gradually to creamed mixture at low speed. Mix well. Stir in 1-1/4 cups chocolate chips and pecans. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet. Shape into mounds. Place remaining 1/3 cup chips on tops of cookies, using 3 chips per cookie. Bake for 8 to 9 minutes or until golden brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
