| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Choco1 | 30 | servings | |
INGREDIENTS
| 1/2 | c | Unsalted butter; at room temperature |
| 1/2 | c | Sugar |
| 1 | lg | Egg |
| 1 | ts | Vanilla |
| 1/2 | c | All-purpose flour |
| 1 | c | Semi-sweet or milk chocolate chips |
| 1/3 | c | Chopped pecans |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two baking sheets with foil and coat with nonstick spray. In a large bowl, cream together the butter and sugar. Add the egg and beat until light and fluffy. Stir in the vanilla and flour until a smooth batter forms. Stir in the chocolate chips and nuts. Drop the batter by the teaspoon at least 3 inches apart on the foil-lined baking sheet. Bake for 7 to 10 minutes until the edges are golden and the centers are set. Slide foil off pan onto a countertop to cool. Peel foil away from the cookies when cooled. They will be soft when hot but they become crispy as they cool. Yield: 24 to 30 cookies. BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A59 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A59 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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