In a large bowl, beat the shortening, brown sugar, milk, and vanilla with an electric mixer on medium speed until well blended. Add the egg and beat to combine.
In another bowl, combine the flour, salt, and baking soda.
Add the dry ingredients to the shortening mixture and mix until just blended. Stir in the chocolate chips and pecans.
Drop rounded tablespoons of the dough 3 inches apart on a baking sheet and bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.
Let cool on the baking sheet for 2 minutes. Then transfer to a wire rack to cool completely.
Notes
If nuts are omitted, add an additional ½ cup of semi-sweet chocolate chips.For bar cookies, follow the recipe above to prepare the dough. Then coat a 9x13-inch baking pan with nonstick cooking spray and spread the dough evenly in the pan. Bake for 16 to 18 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool completely before cutting into bars.