Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | All-purpose flour, sifted |
| ¼ teaspoon | Baking soda |
| ½ pounds | Unsalted butter |
| 1 teaspoon | Vanilla |
| 1 cup | Sugar |
| ½ cup | Dark brown sugar |
| ⅓ cup | Unsweetened cocoa |
| 2 tablespoons | Light cream |
| 1 cup | Pecans, coarsely chopped |
| 1 cup | Semisweet chocolate chips |
Preheat oven to 350F.
Sift together flour and baking soda and set aside.
With electric mixer, cream butter, then add vanilla and both sugars and beat to mix well. Add cocoa and beat to mix well on low speed. Add cream and gradually add sifted dry ingredients, beating only until mixed.
Stir in pecans ans chocolate chips with wooden spoon.
Use a rounded spoonful (less than heaping) for each cookie and place 1½ inches apart on cookie sheet. It is best to put aluminum foil on the pan first. Bake for 12-13 minutes. Let cool before removing to rack.
Posted to MC-Recipe Digest V1 #334 Recipe by: Maida Heatter
From: SLaM <smorri2@...>
Date: Tue, 10 Dec 1996 00:47:17 -0500