Name: Pecan Chocolate Chip Cookies
Ingredients: 1 c Unsalted butter; (2 sticks) room; Temperature; 3/4 c Light-brown sugar; firmly packed; 1/4 c Granulated sugar; 1/2 ts Salt; 1 ts Vanilla; 1 lg Egg; room temperature; 2 c All-purpose flour; 1/2 ts Baking soda; 12 oz Semisweet chocolate; coarsely chopped; 8 oz Chopped pecans; (2 cups); 6 oz White chocolate; coarsely chopped; 30 Perfect pecan halves

Wisdom is a process of cognition, not a bombshell out of the sky. In our non-thinking day it is quite popular to short-cut the painful process of reasoning for a blank waiting on some inner voice. It seems highly spiritual to do so and carries with it a magical authority. (“I got this from God at four o’clock in the morning!”) In this way the most spiritually unkempt believer or the novice has equal voice with the wisest Christian veteran.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs		Choco5	30	servings

INGREDIENTS

1	c	Unsalted butter; (2 sticks) room
		Temperature
3/4	c	Light-brown sugar; firmly packed
1/4	c	Granulated sugar
1/2	ts	Salt
1	ts	Vanilla
1	lg	Egg; room temperature
2	c	All-purpose flour
1/2	ts	Baking soda
12	oz	Semisweet chocolate; coarsely chopped
8	oz	Chopped pecans; (2 cups)
6	oz	White chocolate; coarsely chopped
30		Perfect pecan halves

INSTRUCTIONS

1. Heat oven to 375 degrees. Line two baking sheets with Silpat nonstick
baking mats or parchment paper.
2. Combine the butter and sugar in bowl of an electric mixer. With paddle
attachment, cream together until light and fluffy, about 4 minutes. Add
salt and vanilla, and mix to combine. Add egg, and continue beating until
well combined.
3. Whisk together the flour and baking soda. Slowly add dry ingredients to
the butter mixture. Mix on low speed until just combined. Stir in chopped
pecans and chocolate.
4. Using a 1-ounce ice cream scoop or tablespoon, scoop out dough, and
place about 6 balls on each baking sheet, about 3 inches apart. Flatten
each ball slightly, and gently press a pecan half in the center.
5. Bake 7 minutes, rotate pans between oven shelves, and bake until just
brown around the edges, 6 to 8 minutes more. Remove from oven, and let cool
slightly before removing cookies from baking sheets. Repeat process with
remaining dough.
Notes: It's hard to improve on an old favorite like the chocolate-chip
cookie, but we've created a version with added ingredients you'll find
irresistible. Along with semisweet chocolate chunks, the cookie contains
white chocolate and pecans. The result is a chunky, scrumptious treat that
you will want to add to your baking repertoire, especially if you're a
pecan lover
Recipe by: Martha Stewart
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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