Wednesday, August 4, 2010

Chocolate Chunk Pecan Cookies

Recipe: Soft and Chewy Chocolate Chip Cookies (from The Food Network)

I love these because they are not too sweet and have great flavor. Make sure you use quality chocolate chips, real butter and good vanilla as this will make a huge difference in your outcome. Don't overbake as they are supposed to be chewy!

■1/2 cup (1 stick) unsalted butter
■3/4 cup packed dark brown sugar
■3/4 cup sugar
■2 large eggs
■1 teaspoon pure vanilla extract
■1 (12-ounce) bag semisweet chocolate chips, or chunks
■2 1/4 cups all-purpose flour
■3/4 teaspoon baking soda
■1 teaspoon fine salt
(I added 2/3 cup chopped pecans which some folks would consider optional!)

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Cream butter and sugars until smooth and light. Beat in eggs one at a time. Add vanilla.
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks (and this is when you would add the pecans or other nuts if you choose to do so).

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Store cookies in a tightly sealed container for up to 5 days.

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