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Chocolate Chip Cookie Recipe

a Bev Bennett Recipe


Makes about 3 and 1/2 dozen cookies

I developed this cookie recipe years ago when I was food editor at the Chicago Sun-Times. I haven't changed it, but the ingredients get better every year. - Bev

ingredients:
1 stick plus 2 tablespoons unsalted butter at room temperature

1/4 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

6 ounces dark chocolate, broken into bite-sized pieces

1 rounded cup salted roasted pecan halves



instructions:

#1: Cream butter in the bowl of a heavy-duty mixer.

#2: Add sugars and blend

#3: Add egg and vanilla and beat until incorporated.

#4: Add flour, half at a time.

#5: Add baking soda and salt.

#6: Beat at a medium speed to form a batter, scraping down the bowl occasionally.

#7: Add chocolate and pecans.

#8: Beat only to incorporate and break up nuts. Scrape down bowl. Refrigerate batter 1 hour.

#9: Drop batter by the rounded tablespoon onto parchment-lined baking sheets.

#10: Bake in an oven at 350º F for 12 to 15 minutes or until golden brown at the edges.

#11: Cool in the pan for about ten minutes, then remove to wire rack to finish cooling. Makes about 3 1/2 dozen.