This has been my go-to chocolate chip cookie recipe for many years now. Only makes about two dozen, but that's probably a good thing because they are very rich and very good and very hard to stop eating!
2/3 cup butter (10 Tablespoons plus 2 teaspoons), at room temperature
2/3 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
3 bars (3 ounces each) Swiss dark chocolate, chopped in 1/2-inch pieces
2/3 cup coarsely chopped pecans
Note: For the chocolate you can use 9-oz. of good quality chocolate chips, such as Ghiradelli semi-sweet or 60% cacao. Your preference.
Heat oven to 325 degrees. Lightly grease two 17 x 14-inch cookie sheets, or line with parchment paper, which is what I do. In large bowl, with electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer to low, and add flour, increase mixer speed gradually and beat until just blended. Stir in chocolate and pecans. Drop heaping tablespoonfuls dough 2-1/2-inches apart onto prepared cookie sheets. Bake one sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on wire rack 5 minutes. Remove to rack to cool completely. Makes 22.
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