Chocolate Chunk And Pecan Cookies
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
44
Spice
64
Sweetness
59
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Baking Soda1 tsp
Salt1.5 tsps
Vanilla Extract1 tsp
Almond Extract1 large
Egg1 cup
Pecan (coarsely chopped)Directions:
1
Preheat oven to 350°F
2
Mix first 4 ingredients in medium bowl
3
Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended
4
Add egg; beat until fluffy
5
Beat in flour mixture
6
Stir pecans and chocolate pieces into dough
7
Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart
8
Press tops slightly to flatten
9
Bake cookies until edges begin to brown but centers are still soft, about 13 minutes
10
Let cool on sheets 2 minutes
11
Transfer cookies to racks; cool completely
12
(Can be made 2 days ahead
13
Store airtight at room temperature
14
) Preheat oven to 350°F
15
Mix first 4 ingredients in medium bowl
16
Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended
17
Add egg; beat until fluffy
18
Beat in flour mixture
19
Stir pecans and chocolate pieces into dough
20
Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart
21
Press tops slightly to flatten
22
Bake cookies until edges begin to brown but centers are still soft, about 13 minutes
23
Let cool on sheets 2 minutes
24
Transfer cookies to racks; cool completely
25
(Can be made 2 days ahead
26
Store airtight at room temperature)