| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Unsalted butter, room temperature |
| 1 | c | Sugar |
| 1 | c | Light brown sugar |
| 2 | ts | Vanilla |
| 2 | Extra-large eggs | |
| 3 | c | Flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 24 | oz | Semisweet chocolate chips |
| 2 | c | Coarsely chopped toasted pecans |
INSTRUCTIONS
Here's a chocolate chip recipe I've baked many times. It appeared in the San Francisco Chronicle several years ago. (NOTE: Michael Bauer is the Food Editor of the San Francisco Chronicle. I don't agree with many of his restaurant reviews, but I really like his cookie recipe.) Preheat oven to 325. Beat together butter and sugars until light and creamy, about 3 minutes with an electric mixer. Beat in vanilla and eggs. Combine flour, baking soda and salt. Gradually add to butter mixture. Stir in chocolate chips and pecans. Using a small ice cream scoop or a 1/4-cup measuring cup, drop batter onto a greased cookie sheet, spacing 3 inches apart. Bake until golden brown, about 15 minutes. Cool on baking sheet before removing to rack Makes 30 cookies PER COOKIE: 327 calories (yikes!), 3 g protein, 38 g carbohydrate, 20 g fat (9 g saturated), 34 mg cholesterol, 112 mg sodium, 2 g fiber. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by GourmetGreetings <[email protected]> on Apr 30, 1997
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