Chocolate Chunk and Pecan Cookies
1 c. flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 c. butter (room temperature)
3/4 c. packed light brown sugar
1-1/2 tsp vanilla extract
1/4 tsp almond extract
1 large egg
1 c. coarsely chopped pecans
6 oz. semisweet chocolate, coarsely chopped
Preheat oven to dg350.
Mix first four ingredients in medium bowl. Using electric mixer, beat
butter, brown sugar, vanilla and almond extract in large bowl until
blended. Add egg, beat until fluffy. Beat in flour mixture. Stir
pecans and chocolate pieces into dough. Using two tablespoonfuls dough
for each cookie, drop dough mounds 2 inches apart onto ungreased
baking sheet, press tops lightly to flatten. Bake cookies until edges
begin to brown but centers are still soft, about 13 minutes. Let cool
on sheet two minutes. Transfer cookies to rack. Cool completely. Store
airtight at room temperature.
Happy Baking!
Sherri
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