I have a prejudice against Crisco. I don't care if it's butter flavored or plain. I don't like tasting crisco in a cookie -- and I CAN taste it. So I'll not be making these. But for those of you who don't mind using Crisco, here's the recipe that won 4th place in the Morning Call's contest for new chocolate chip cookie recipes.
John Joseph Yanek's You Can't Have Just One Chocolate Chip Cookies
1 stick of butter-flavor Crisco
1-1/2 cups dark brown sugar, firmly packed
3 Tbsp. white sugar
1/2 cup sour cream
1 Tbsp. organic honey
1 tsp. vanilla
3 tsp. Kamora Coffee Liqueur
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup (heaping) Ghirardelli semi-sweet chocolate chips
3/4 cup (heaping) Ghirardelli milk chocolate chips
1/2 cup (heaping) Ghirardelli bittersweet chocolate chips
Heat oven to 375F. Combine shortening and sugars in large bowl. Beat at medium speed of electric mixer until well blended. Beat in sour cream, honey, egg, vanilla and liqueur until mixture is blended and fluffy.
Combine flour, baking powder, and salt in another mixing bowl. Mix into creamed mixture at low speed until just blended. Stir in chips. Drop slightly rounded tablespoonfuls of dough 2" apart on cookie sheet. Bake 10-12 minute, or till set. Do not overbake. Cool 2 minutes on baking sheet. Remove onto wire racks to finish cooling. Makes about 7 doz. cookies.