Preheat oven to 375F. Line cookie sheets with parchment paper.
In a large mixing bowl, combine crisco, sugar, milk, vanilla, almond extract, and eggs. Beat until well blended.
Add in flour, salt, and baking soda. Beat until fully combined. Fold in chocolate chips.
Using a 3 Tbsp scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger...which yields about 3-4 dozen cookies.
You can also drop cookie dough onto parchment paper and freeze for 20 minutes. Then take firm cookie dough balls and place in ziploc bag. Freeze until ready to bake. You can bake these from frozen, but add on a few extra minutes to your bake time. ENJOY.
Add a tsp of cinnamon and ½ tsp nutmeg (and pinch of allspice) to give these cookies a tasty flavor!