Easy Recipe Finder
Recipe Feeder
3/4 cups (75 grams) pecans (or walnuts)
4 tablespoons (56 grams) unsalted butter, divided use
1 cup (170 grams) semi-sweet chocolate chips
1 large egg
1/3 cup (65 grams) granulated sugar
1/2 teaspoon (2 ml) salt
1 teaspoon (5 ml) vanilla extract
1/2 cup (63 grams) lightly spooned and leveled flour (Shirley uses bleached)
1/4 teaspoon (1 ml) baking powder
Some Nutella (optional)
Preheat oven to 350 degrees F. Line a rimmed cookie sheet with foil or parchment and spread nuts over cookie sheet. Roast nuts for 10 minutes, then toss with 1 tablespoon of the butter. Let nuts cool, then coarsely chop and set aside.
Melt the remaining 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Remove from heat and stir until chips melt. If the chips don’t melt completely, return to low heat and stir until they are melted. Set aside.
Beat the egg, sugar, salt and vanilla in a medium bowl for 2 minutes using high speed of an electric hand-held mixer. Turn the mixer to low and add the melted chocolate/butter mixture.
Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture. Stir in the roasted nuts. Cover bowl with plastic wrap and chill for about 30 minutes.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Scoop up mounds of dough and shape into balls a little larger than a golf ball. At this point, you may stuff them with Nutella if desired.
Place dough about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minute.
Shirley says these are best served warm, but you can reheat each cookie for 10 seconds before eating.
Makes 8 large cookies
4 tablespoons (56 grams) unsalted butter, divided use
1 cup (170 grams) semi-sweet chocolate chips
1 large egg
1/3 cup (65 grams) granulated sugar
1/2 teaspoon (2 ml) salt
1 teaspoon (5 ml) vanilla extract
1/2 cup (63 grams) lightly spooned and leveled flour (Shirley uses bleached)
1/4 teaspoon (1 ml) baking powder
Some Nutella (optional)
Preheat oven to 350 degrees F. Line a rimmed cookie sheet with foil or parchment and spread nuts over cookie sheet. Roast nuts for 10 minutes, then toss with 1 tablespoon of the butter. Let nuts cool, then coarsely chop and set aside.
Melt the remaining 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Remove from heat and stir until chips melt. If the chips don’t melt completely, return to low heat and stir until they are melted. Set aside.
Beat the egg, sugar, salt and vanilla in a medium bowl for 2 minutes using high speed of an electric hand-held mixer. Turn the mixer to low and add the melted chocolate/butter mixture.
Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture. Stir in the roasted nuts. Cover bowl with plastic wrap and chill for about 30 minutes.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Scoop up mounds of dough and shape into balls a little larger than a golf ball. At this point, you may stuff them with Nutella if desired.
Place dough about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minute.
Shirley says these are best served warm, but you can reheat each cookie for 10 seconds before eating.
Makes 8 large cookies