1/2 c Unsalted butter; room
-temperature
1/2 c Sugar
1 lg Egg
1 ts Vanilla
1/2 c All-purpose flour
1 c Semi-sweet or milk c
-hocolate 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
