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What You Need:
(To make 24 cookies)
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8 tablespoons (1 quarter-pound stick) softened butter
6 tablespoons granulated sugar
6 tablespoons dark brown sugar
½ teaspoon salt
½ teaspoon vanilla
¼ teaspoon cold water
1 egg
½ teaspoon baking soda
1 cup all-purpose flour
1 six-ounce package semisweet chocolate bits
¾ cup coarsely chopped pecans
1 tablespoon soft butter
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 375°. In a large mixing bowl, combine the butter, white and brown sugar, salt, vanilla and water, and beat them together with a large spoon until the mixture is light and fluffy.
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2. Beat in the egg and baking soda and when they are well combined add the flour, beating it in ¼ cup at a time. Then, gently but thoroughly fold in the chocolate bits and nuts.
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3. With a pastry brush coat a cookie sheet evenly with the tablespoon of soft butter. Drop the cookie batter onto the sheet a tablespoon at a time, leaving about 1½ inches between the cookies.
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4. Gently pat down the tops of each cookie with a spatula, but don't flatten them entirely. Bake in the middle of the oven for about 12 minutes, or until the cookies are firm to the touch and lightly brown. Coolon a cake rack.
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