| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 29 | Servings | |
INGREDIENTS
| 1 | c | Lightly salted butter |
| 1 | c | Dark brown sugar |
| 3/4 | c | Sugar |
| 3/4 | ts | Vanilla |
| 2 | Eggs | |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 1 1/2 | c | Coarsely chopped; toasted pecans |
| 3 | c | Semi-sweet chocolate chips |
INSTRUCTIONS
From: Elyse Nathanson <JordanzMom@AOL.COM> Date: Thu, 18 Jul 1996 09:00:31 -0400 These are the BEST chocolate chip cookies I've ever had. They extremely rich, BIG (which is important when you're talking about chocolate chip cookies) and thick. The recipe comes from a store in Louisville, KY called The Cheddar Box. Enjoy!!!! Preheat oven to 350 degrees. Toast pecans for 3-5 minutes. Cream butter, sugar and vanilla. Mix well. Add eggs, flour, salt and baking soda. Mix. Stir in nuts and chocolate chips. Use 1/4 cup measure and drop batter onto ungreased cookie sheet. Bake for 18-20 minutes. Cool on the cookie sheet. Makes 29 cookies. EAT-L Digest 17 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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