3/4 cup white sugar
3/4 cup brown sugar
3/4 cup softened butter or margarine
1 egg
1 tsp. baking soda
1 tsp. vanilla
1 pinch salt
2-3/4 cups flour
6 oz. pecans, crushed
10 oz. milk chocolate chips
|
Directions:
|
Cream sugars with butter, preferably by fork. Add egg, soda, vanilla, and salt and stir well. Add flour and blend; dough will be quite dry. Stir in pecans and chocolate chips. Press tightly into patties approximately 3/4-inch thick and form round using thumb and pointer finger in circular mold. Place on greased cookie sheet or stone and bake at 375°F for 12-13 minutes. Don't overcook! The cookies will be soft inside and are best if made larger in size.
|
|
|
Restaurant caliber cookies, best if made large.
|
|
User Reviews: |
This is by far the greatest tasting chocolate chip cookie I will probably ever taste! These cookies were very chewy and good dipped in a glass of milk. Mmmmmmmmm.... |
|
|
WOW! These cookies are great. My boyfriend and just made a batch and they are so good. We used Ghirardelli white chocolate chips. MMMMMMMM... Make sure you have cold milk to wash it all down. |
|
|
Scottsangel, If you think that these cookies are too sweet for your taste maybe you should try substituting the Milk Chocolate Chips with Semi-Sweet Chocolate Chips. You really can't omit sugar, but I think this will make a HUGE difference. I myself like the Semi-Sweet better. Hope this helps. |
|
|
View all 6 reviews of this recipe. |
|
|
