1/2 c Unsalted butter; at room
-temperature
1/2 c Sugar
1 lg Egg
1 ts Vanilla
1/2 c All-purpose flour
1 c Semi-sweet or milk chocolate
-chips
1/3 c Chopped pecans
Preheat the oven to 350 degrees F. Line two baking sheets with foil
and coat with nonstick spray.
In a large bowl, cream together the butter and sugar. Add the egg and
beat until light and fluffy.
Stir in the vanilla and flour until a smooth batter forms. Stir in the
chocolate chips and nuts.
Drop the batter by the teaspoon at least 3 inches apart on the
foil-lined baking sheet. Bake for 7 to 10 minutes until the edges are
golden and the centers are set. Slide foil off pan onto a countertop
to cool. Peel foil away from the cookies when cooled. They will be
soft when hot but they become crispy as they cool.
Yield: 24 to 30 cookies. BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A59
Yields
30 servings