Chocolate Chunk and Pecan Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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In 1933, Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts, chopped up some chocolate bars and added the chunks to cookie dough, hoping that they would blend into the dough as they melted. Instead they held their shape, and Toll House cookies were a delicious creation. By the 1940s they were a hit. Ingredients:
1 cup all purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, room temperature |
3/4 cup (packed) golden brown sugar |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon almond extract |
1 large egg |
1 cup coarsely chopped pecans |
6 ounces semisweet chocolate, coarsely chopped |
Directions:
1. Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
2. Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
3. Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
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