Ingredients:
3/4 cup Brown sugar
3/4 cup Butter, softened
1 Egg
1 Vanilla bean
1 1/2 cup Flour
3/4 tsp Baking soda
1/4 tsp Salt
1 1/2 cup Semi-sweet chocolate chips
1 cup Chopped pecans
Directions:
Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg.
Split vanilla bean; scrape out seeds and add to butter mixture.
Gradually blend in dry ingredients. Stir in chocolate chips and
nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375F for 8 to 10 minutes. Let stand 2 minutes before removing
from sheets.
1 pie crust, pre-baked
2 eggs
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup melted butter, room temperature
6 oz semi-sweet chocolate chips
1 cup chopped nuts
Whipped cream
Directions:
Preheat oven to 375F.
Beat eggs until frothy. Add flour, sugar and brown sugar; beat until well blended. Blend in the butter. Stir in the chocolate and nuts. Pour batter into pie shell and bake for 1 hour.
Serve warm with whipped cream.
A welcome change from the standard Toll House cookies, these cookies have been the subject of an urban legend (the email equivalent of a chain letter).
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
My children love this! It doesn’t last more than two or three days. Give it a try and tell me what you think.
2 cups flour, all-purpose
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup pecans, chopped
1/4 cup chocolate chips, semi-sweet
1/8 tsp salt
2 eggs
1/4 cup butter, melted
3 bananas, mashed
Preheat oven to 350F.
Butter and flour sides and bottom of a 9 1/4 x 5 1/4 x 2 1/4 inch loaf pan.
Mix dry ingredients.
In separate bowl, mix wet ingredients.
Add dry mixture to wet mixture.
Mix just until dry ingredients are moist.
Pour batter into loaf pan and bake 40 minutes, out until cake tester comes out clean.
Cool on rack for 10 minutes.
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