| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Butter |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Brown sugar |
| 1/2 |
ts |
Salt |
| 3 |
|
Eggs |
| 3 |
c |
Flour |
| 3/4 |
c |
Cocoa powder |
| 1/2 |
c |
Baking soda |
| 2 |
c |
Semi-sweet chips |
| 1 1/2 |
c |
Broken pecan pieces |
INSTRUCTIONS
Servings: 10
Double chocolate creates a deep dark brownie-like cookie.
Prepare baking sheets. Cover with foil and grease.
Preheat oven to 350F.
In a large mixing bowl cream together butter and sugars. Beat in salt and
eggs.
In a separate bowl sift together flour, cocoa and baking soda. Stir into
creamed mixture. When well blended fold in chocolate chips and nuts.
Roll dough into 2 inch balls and press into 2-1/2 inch round cookies.
Bake for 12 to 15 minutes until slightly dry around the edges.
Makes 10 cookies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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