INGREDIENTS:
| 1¾
cups plus 2 tablespoons all purpose flour |
½
teaspoon baking powder |
| ¼
teaspoon salt |
½
cup sugar |
| 1 cup (2 sticks) unsalted butter, at room temperature |
¾
cup semisweet chocolate chips |
| ½
cup chopped pecans or Extra Large Pieces www.pecan.com |
Directions
Preheat the oven to 275°F. Line 2 cookie sheets with parchment paper or leave them
ungreased.
Sift the flour, baking powder, and salt together into a small bowl and set aside.
Using an electric mixer on medium speed, cream the butter and sugar together in a medium-size mixing bowl until light and fluffy, about 1 1/2
minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2½
minutes. Scrape the bowl.
Add the chocolate chips and pecans with several turns of the mixer, and then complete the mixing by hand with a wooden spoon.
Measure out generously rounded tablespoons of dough and roll them into balls with your hands.
Place the balls 1½ inches apart on the cookie sheets, and press them down lightly to form a flat bottom.
Bake the cookies until they are crunchy and golden, about one hour. To test for doneness, remove one cookie from the sheet and cut it in half.
There should be no doughy strip in the center. Allow the cookies to cool on a rack.
Makes 15 cookies
|
