| 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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