Chocolate Chunk And Pecan Cookies Recipe - Cooking Index
Chocolate Chunk And Pecan Cookies Recipe - Cooking Index
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.
Courses: Dessert| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 99g / 3.5oz | Butter - room temperature |
| 3/4 cup | 120g / 4.2oz | Golden brown sugar - (packed) |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Almond extract |
| 1 teaspoon | 5ml | Egg (large) |
| 1 cup | 146g / 5.1oz | Coarsely-chopped pecans |
| 6 oz | 170g | Semisweet chocolate - coarsely chopped |
Preheat oven to 350 degrees. 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.
Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
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.)
This recipe yields about 18 cookies.
Source:
Bon Appetit, September 1999
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