Chocolate chip lace cookies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) unsalted butter, |
| At room temperature | ||
| ½ | cup | Sugar |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla |
| ½ | cup | All-purpose flour |
| 1 | cup | Semi-sweet or milk chocolate |
| Chips | ||
| ⅓ | cup | Chopped pecans |
Directions
Preheat the oven to 350 degrees F. Line two baking sheets with foil and coat with nonstick spray.
In a large bowl, cream together the butter and sugar. Add the egg and beat until light and fluffy. Stir in the vanilla and flour until a smooth batter forms. Stir in the chocolate chips and nuts.
Drop the batter by the teaspoon at least 3 inches apart on the foil-lined baking sheet. Bake for 7 to 10 minutes until the edges are golden and the centers are set. Slide foil off pan onto a countertop to cool. Peel foil away from the cookies when cooled. They will be soft when hot but they become crispy as they cool.
Yield: 24 to 30 cookies.
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