| 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
<GourmetGreetings@Prodigy.Net> on Apr 30, 1997
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