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Chocolate Chip Cookies-Four Ways Recipe

Chocolate Chip Cookies-Four Ways Recipe

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Ingredients:

Serving

1 cup coarsely chopped pecans
2 tbsp butter
1 1/2 cups flour
3/4 tsp salt
1/4 tsp baking soda
10 tbsp fat
1 cup sugar
3 tbsp liquid or 1 large egg
1 tbsp pure vanilla extract
1 cup semisweet chocolate chips (6 oz)
nonstick cooking spray
1 cup coarsely chopped pecans
2 tbsp butter
1 1/2 cups bleached all-purpose flour
3/4 tsp salt
1/4 tsp baking soda
10 tbsp butter
1/2 cup sugar
2 tbsp milk
1 tbsp pure vanilla extract
1 cup semisweet chocolate chips (6 oz)
nonstick cooking spray
1 cup coarsely chopped pecans
2 tbsp butter
1 1/2 cups cake flour
3/4 tsp salt
1 1/2 tsp baking powder
9 tbsp butter-flavored shortening
1 cup minus 1 tbsp brown sugar
1 large egg
1 tbsp pure vanilla extract
1 cup semisweet chocolate chips (6 oz)
nonstick cooking spray
1 cup coarsely chopped pecans
2 tbsp butter
1 1/2 cups cake flour
3/4 tsp salt
1 1/2 tsp baking powder
5 tbsp butter
3/4 cup light brown sugar
1 large egg
1 tbsp pure vanilla extract
1 cup semisweet chocolate chips (6 oz)
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 fat and sugar in a large bowl until light and fluffy. Add the corn syrup, if using. Add the liquid or egg 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 (I use a No. 40, about 11/2 inches diameter), drop slightly heaped tablespoons 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.
Variations: Replace the pecans with walnuts or replace semisweet chocolate chips with white chocolate and the pecans with macadamia nuts. For supercookies, in addition to the pecans, add 1 cup roasted, chopped walnuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	9722 Kcal (40704 kJ)
Calories from fat	6245.93 Kcal
		% Daily Value*
Total Fat	693.99g	1068%
Cholesterol	561.06mg	187%
Sodium	6795.06mg	283%
Potassium	3639.62mg	77%
Total Carbs	833.72g	278%
Sugars	374.59g	1498%
Dietary Fiber	79.09g	316%
Protein	143.13g	286%
Vitamin C	26.3mg	44%
Vitamin A	4mg	133%
Iron	66mg	367%
Calcium	1569mg	157%

Amount Per 100 g
Calories	499.62 Kcal (2092 kJ)
Calories from fat	320.98 Kcal
		% Daily Value*
Total Fat	35.66g	1068%
Cholesterol	28.83mg	187%
Sodium	349.2mg	283%
Potassium	187.04mg	77%
Total Carbs	42.85g	278%
Sugars	19.25g	1498%
Dietary Fiber	4.06g	316%
Protein	7.36g	286%
Vitamin C	1.3mg	44%
Vitamin A	0.2mg	133%
Iron	3.4mg	367%
Calcium	80.6mg	157%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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