Michael bauer's chewy chocolate chip cookies

Yield: 1 Servings

Measure Ingredient
1 cup Unsalted butter, room temperature
1 cup Sugar
1 cup Light brown sugar
2 teaspoons Vanilla
2 \N Extra-large eggs
3 cups Flour
1 teaspoon Baking soda
1 teaspoon Salt
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

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