Chocolate chipper cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted white flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Plus |
| 2 | tablespoons | Butter*; softened |
| 1 | cup | Light brown sugar |
| ¼ | cup | Granulated sugar |
| 1 | large | Egg |
| 1½ | teaspoon | Vanilla** |
| ¾ | cup | Pecans; optional |
| 9 | ounces | Milk chocolate or semi-sweet chocolate chips -or- |
| 9 | ounces | Extra-bittersweet chocolate; cut coarsely into chunks |
Directions
*(do not use margarine) ** (imitation is fine for this recipe, but the powdered vanilla has the best flavor) Preheat to 375. In a mixer (Kitchen Aid, or hand mixer) cream the butter and sugars. Mix for at least three minutes. Add the egg & vanilla. Mix again. Stir in the dry ingredients, mix another two minutes. Add chocolate and nuts. Mix again, less than one minute is all that is necessary. Use cookie sheets lined with parchment paper. Roll each cookie into a firm ball and place three across on sheet.
Bake for exactly 12 minutes. This will produce chewy cookies, bake for 14 minutes if you like them crunchy.
Posted to recipelu-digest Volume 01 Number 276 by James and Susan Kirkland <kirkland@...> on Nov 19, 1997