Chewy Chocolate Chip Cookies (includes Pecans as an option)
Yield: Makes about 28 cookies
Total: 40 Minutes
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional)
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and
brown sugar until well blended. Beat in eggs and vanilla until smooth,
scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into
butter mixture until well incorporated. Stir in chocolate chips and
pecans, if using.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto
buttered 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer
wet in the center (break one open to check), 6 to 8 minutes; if baking
more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot
cookies start to break, slide a thin spatula under them to release; let
stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool
completely.
Note: Nutritional analysis is per cookie.
Note: Store these cookies airtight for up to 2 days.
Nutritional Information
Amount per servingCalories: 208
Calories from fat: 48%
Protein: 2.1g
Fat: 11g
Saturated fat: 6.3g
Carbohydrate: 28g
Fiber: 0.3g
Sodium: 165mg
Cholesterol: 34mg
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