Chewy Chocolate Cookies
INGREDIENTS:
1 1/4 c Butter or margarine;
-softened
2 c Sugar
2 lg Eggs
2 ts Vanilla extract
2 c All-purpose flour
3/4 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Chopped pecans
1 1/4 c Butter or margarine;
-softened
2 c Sugar
2 lg Eggs
2 ts Vanilla extract
2 c All-purpose flour
3/4 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Chopped pecans
Here is a recipe from Penny Miller in Tulsa, OK, published in the July 1997 issue of Southern Living. There is a note that one can turn these oversize cookies into ice-cream sandwiches by spreading 1/4 cup of vanilla ice cream between them. Wrap individually, and freeze until firm. Nice treat for kids!
Method: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2 inch balls, and place on lightly greased baking sheets.
Bake at 350 degrees for 18-20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool. Yield: 20 cookies.
Method: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2 inch balls, and place on lightly greased baking sheets.
Bake at 350 degrees for 18-20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool. Yield: 20 cookies.