Pre-heat the to oven 375°F

Cream together Crisco, vanilla extract, egg, salt, baking soda, light brown sugar and 2 table spoons of milk. Here's one hint: allow the crisco to come to room temperature, or even put in the microwave oven for 10-15 seconds. Also, let milk and egg rest until they are at room temperature.  Use a hand mixer on a low to medium speed to blend all together. I usually blend for a good minute.

With a wooden spatula, slowly fold in the flower a little bit at a time.

After the flour as been thoroughly mixed into the wet ingredients, add the bag of chocolate chips.

I normally let the cookie dough mix stand for about 10 - 15 minutes for spooning out on a greased cookie sheet.

Use a table spoon to take spoons of the cookie dough to the cookie sheet. I always recommend a melon ball scoop or ice cream scooper to regulate the size of the cookie dough.

Now, SET YOUR TIMER. After placing cookies in the oven, bake them for 8 minutes and 11 seconds! Yes, I have the time down to a science. Too much more time, they will get to brown and become too hard. These will be soft with a bit of crunch to them!! See notes!