Ultimate Chocolate Chip Cookies

1 cup Golden Crisco {aka shortening/lard}
1 1/2 cups firmly packed light brown sugar
1 tbsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 1/4 cups coarsely chopped pecans {If desired, omit pecans & use an additional 1 cup of chocolate chips}

Method:
Preheat oven to 375F.
Cream Golden Crisco, brown sugar & vanilla in large bowl at medium speed for 2 minutes or until well blended.
Add eggs, beating 1 minute or until thoroughly blended.
Combine flour, salt & baking soda.  Add to creamed mixture gradually, beating on low speed for 1 minute or just until blended.
Stir in chocolate chips & pecans.
Drop dough by heaping spoonfuls on ungreased baking sheet, leaving about 3 inches between cookies.
Bake one sheet a time at 375F for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies.
*Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet.  Place sheets of foil on counter top.  Remove cookies to foil to cool completely.

Chocolate Brownie Icing

1 square {1 oz} unsweetened chocolate
1 tbsp soft butter
1 cup sifted icing sugar
1/4 tsp vanilla
2 tbsp milk

Melt chocolate over hot water {in top of double boiler}.  Cream butter, vanilla & half icing sugar until fluffy.  Add melted chocolate.  Add remaining sugar & milk arlternately.  Beat until smooth.