Yield: 1 Servings
|1 cup||Unsalted butter, room temperature|
|1 cup||Light brown sugar|
|2 \N||Extra-large eggs|
|1 teaspoon||Baking soda|
|24 ounces||Semisweet chocolate chips|
|2 cups||Coarsely chopped toasted pecans|
Here's a chocolate chip recipe I've baked many times. It appeared in the San Francisco Chronicle several years ago.
(NOTE: Michael Bauer is the Food Editor of the San Francisco Chronicle. I don't agree with many of his restaurant reviews, but I really like his cookie recipe.)
Preheat oven to 325.
Beat together butter and sugars until light and creamy, about 3 minutes with an electric mixer. Beat in vanilla and eggs.
Combine flour, baking soda and salt. Gradually add to butter mixture. Stir in chocolate chips and pecans.
Using a small ice cream scoop or a ¼-cup measuring cup, drop batter onto a greased cookie sheet, spacing 3 inches apart. Bake until golden brown, about 15 minutes. Cool on baking sheet before removing to rack Makes 30 cookies
PER COOKIE: 327 calories (yikes!), 3 g protein, 38 g carbohydrate, 20 g fat (9 g saturated), 34 mg cholesterol, 112 mg sodium, 2 g fiber. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by GourmetGreetings <GourmetGreetings@...> on Apr 30, 1997