Chunky pecan chocolate chip cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter; softened |
| ¾ | cup | Firmly packed brown sugar |
| ½ | C.sugar | |
| 2 | larges | Eggs |
| 1 | tablespoon | Vanilla |
| 2¾ | cup | All- purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 4 | Heath bars; 1.4-oz, chopped | |
| 2 | packs | (10 oz.) semisweet chocolate chunks |
| 1 | cup | Toasted chopped pecans |
Directions
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour and the next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended. Stir in Heath bars, chocolate chunks, and nuts.
Drop by heaping tablespoons 1½ inches apart onto ungreased cookie sheets. Bake 350 for 10 minutes, or until lightly browned. Let cool slightly on baking sheets: remove to wire racks to cool complete;ly. Makes about 3 ½ dozen.
Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@...> on Aug 03, 1998, converted by MM_Buster v2.0l.