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.
1/2 c butter, room temperature
1 1/4 c sugar
2 eggs
2 1/4 c All-purpose flour
1/4 c powdered cocoa
1 tsp baking powder
1/4 tsp salt
1 c chopped pecans
Heat oven to 350 degrees F. In large bowl, beat butter and sugar
until well blended. Add eggs; beat until smooth.
Stir together flour, cocoa, baking powder and salt; blend into butter
mixture, beating until smooth. (Dough will be thick.) Using wooden
spoon, work pecans into dough. Divide dough in half. With lightly
floured hands, shape each half into rectangular log about 2 inches
in diameter and 11 inches long; place on large ungreased cookie
sheet, at least 2 inches apart. Bake 30 minutes or until logs are set.
Remove from oven; cool on cookie sheet 15 minutes. Using serrated
knife and sawing motion, cut logs into 1/2-inch diagonal slices.
Arrange slices, cut sides down, close together
on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an
additional 8 to 9 minutes. Remove from oven; cool on cookie sheet
on wire rack. Drizzle glaze over entire cookie. Drizzle white glaze
over chocolate glaze.
Chocolate Glaze:
Yield: About 1 cup.
1 c semi-sweet chocolate chips
1 tbsp shortening
In small microwave-safe bowl, add chocolate and shortening. Melt mixture until smooth when stirred.
White Chocolate Glaze:
Yield: About 1/4 cup.
1/4 c White chocolate chips
1 tsp Shortening
In small microwave-safe bowl, add white chocolate and shortening. Melt mixture until smooth when stirred.
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).
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
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.
This is an affiliate ad supported website. That means if you buy something from a link, or ad on this website, or based on our recommendation, either expressed or implied, we may get paid an affiliate commission. That's how we pay the bills.
