Title: Once-A-Year Chocolate Chip Cookies
Categories: Cookies
Yield: 6 servings
1/2 c Unsalted butter
1/4 c Granulated sugar
1 ts Vanilla
1 c Minus
1 tb All-purpose flour
1/8 ts Baking powder
1/2 c Chunky chocolate pieces;
-see note
1/4 c Pecan halves; salted,
-roasted
Recipe by: St. Louis Post-Dispatch 12/11/95
Preheat oven to 300 degrees. Beat butter and sugar in bowl of heavy-duty
electric mixer until light and creamy. Beat in vanilla. Add flour and
baking powder; beat just until mixed. Stir in chocolate pieces and pecans.
Dough will be firm. Shape into 6 or 7 lemon-sized balls. Arrange 3 inches
apart on ungreased baking sheet. Using palm of hand, flatten each cookie to
1/2-inch thickness.
Bake cookies until faintly browned at edges, about 45 minutes. (The
cookies are so big that they require a long baking time.) Remove from oven;
let cool on wire rack. Yield: 6 or 7 cookies.
Note: It's essential to use the best-quality chocolate available for these
cookies. You can buy 1 (3-ounce) bar of semisweet chocolate and breaking it
into bite-size pieces. Recipe from Bev Bennett, author of "Dinner for Two"
(Barron's).
