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Preheat oven to 350°F.
In a large mixing bowl, cream together sugar, eggs and shortening.
To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt.
Stir in flour one cup at a time.
Fold in nuts (optional) and chocolate chips.
Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
Cool on a wire rack.
Store in an air-tight container for up to 5 days.