Copy Cat Mrs. Fields Chocolate Chip Cookie With Toasted Pecans |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe is based on a recipe from Mrs Fields Best Ever Cookie Book with added instructions on how to toast the pecans. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup unsalted butter, softened |
1 cup packed dark brown sugar |
1/2 cup white sugar |
2 large eggs |
2 teaspoons vanilla extract |
1 cup chopped toasted pecans |
12 ounces semi-sweet chocolate chips |
Directions:
1. * Preheat oven to 350°F.
2. To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes.
3. You have to watch them carefully as they are easily scorched.
4. Reduce the oven temperature to 300 degrees.
5. In a medium bowl mix the flour, baking soda, and salt together.
6. In a large bowl cream the butter and sugar together with a mixer set at medium speed. Beat in the eggs and vanilla until just mixed together.
7. Add the flour mixture, chocolate chips , and tosted pecans . Mix in at low speed until just mixed together.
8. Drop the dough by rounded tablespoons 2 inch apart onto an ungreased cookie sheet. Bake for 15 to 20 minutes depending on your oven.
9. Bake until the cookie is golden.
10. Wait 1 minute and transfer the cookies to a wire rack to cool.
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