Recipe

A A A

• 1/2 cup (1/4 lb.) butter, melted and cooled to room temperature
• 1/2 cup firmly packed brown sugar
• 1/3 cup granulated sugar
• 1/2 tsp vanilla
• 1 cup all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup semisweet chocolate chips (6 oz.)
• 1/2 cup chopped pecans (optional)

• 1 In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
• 2 In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
• 3 Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
• 4 Bake in a 300° oven until cookies are lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
• 5 With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
• 6 Note: Nutritional analysis is per cookie.