Recipe: Double Chocolate Chip Cookies

I got this recipe several years ago from the card insert in a pack of Crisco shortening sticks.  I adjusted it for more chocolate chips, less vanilla (it calls for 1 tbs- I thought it was a bit much), and I added 1/2 cups granulated sugar.

 Ingredients:
3/4 cup butter flavor shortening
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
2 tbs milk
1 tsp vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 bag chocolate chip cookies

1.  Preheat oven to 375 degrees.
2.  Cream in mixer shortening, brown sugar, sugar, milk, and vanilla.
3.  Add egg, flour, salt, and baking soda.

4.  Stir in Chips with a wooden spoon.  (Big Sister loves to help with this step!)

5.  Spoon onto parchment paper lined baking sheet.  I like to use a small ice cream scoop for even proportions- it makes it very easy for Big Sister to help.

6.  Bake at 375 degrees for 8 - 12 minutes- just until the edges start to color- for a soft cookie.  I usually check them every two minutes after 8 minutes.

7.  Cool on baking sheet until they can be picked up without falling apart.  If they don't all get eaten today, they can be stored in an airtight container for 2 weeks.

UPDATE:  I made this for the Mad Hatter's Tea Party, and the girls loved them.  I doubled the recipe, then split it into four bowls before mixing in the chocolate chips.
Bowl 1- 1/2 bag chocolate chips
Bowl 2- 1/2 bag white chocolate chips and 1/2 cup macadamia nuts
Bowl 3- 1/2 bag butterscotch chips
Bowl 4- 1 container mini M & M's