CHOCOLATE CHIP COOKIES LOTS OF WAYS

 

  • Cooking Time: 12
  • Servings: 39
  • Preparation Time:

Ingredients

  • Basic:
  • 1 cup coarsely chopped pecans
  • 2 tablespoons butter
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons fat
  • 1 cup sugar
  • 1 large egg or 3 tablespoons liquid
  • 1 tablespoon pure vanilla extract
  • 1 cup semisweet chocolate chips (6 ounces)
  • Nonstick cooking spray
  • Thin:
  • 1 cup coarsely chopped pecans
  • 2 tablespoons butter
  • 1 1/2 cups bleached all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons butter
  • 1/2 cup sugar
  • 1/3 cup light brown sugar
  • 3 tablespoons light corn syrup
  • 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 1 cup semisweet chocolate chips (6 ounces)
  • Nonstick cooking spray
  • Puffed:
  • 1 cup coarsely chopped pecans
  • 2 tablespoons butter
  • 1 1/2 cups cake flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 9 tablespoons butter-flavored shortening
  • 1 cup minus 1 tablespoon brown sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 cup semisweet chocolate chips (6 ounces)
  • Nonstick cooking spray
  • In Between:
  • 1 cup coarsely chopped pecans
  • 2 tablespoons butter
  • 1 1/2 cups cake flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 5 tablespoons butter
  • 5 tablespoons butter-flavored shortening
  • 3/4 cup light brown sugar
  • 2 tablespoons light corny syrup
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 cup semisweet chocolate chips (6 ounces)
  • Nonstick cooking spray

Directions

  • Preheat the oven to 350 degrees. On a large baking sheet, roast the pecans for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter. Turn the oven up to 375 degrees.
  • Sift together the flour, salt and baking soda or baking powder in a medium mixing bowl. Using an electric mixer, cream butter and / or shortening and sugar in a large bowl until light and fluffy. Add the corn syrup, if using. Add the egg or liquid substitute, and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the pecans and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well.
  • Spray cookie sheets lightly with nonstick cooking spray. With a tablespoon or small ice cream/food scoop (~ 1 1/2 inch diameter), drop slightly rounded scoops of batter about 2 inches apart onto the greased sheets.
  • Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.
  • Further Variations: Replace the pecans with walnuts or replace semisweet chocolate chips with white chocolate and the pecans with macadamia nuts. For "super cookies, in addition to the pecans, add 1 cup roasted, chopped walnuts.

Notes

Categories: Brownie  Cookies  Dessert 

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