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Recipe: Catherine's Double Chocolate Chip Cookies with Pecans

Desserts - Cookies, Brownies, Bars
CATHERINE'S DOUBLE CHOCOLATE CHIP COOKIES

"These mouthwatering cookies are soft and chewy, and likely to stay that way - if you can keep them around."

Catherine C. Thomas, Columbus, Ohio

3 cups flour
1 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 3/4 cups plus 2 tablespoons butter or margarine
3 cups sugar
3 eggs
1 teaspoon vanilla extract
12 ounces (2 cups) semisweet chocolate chips
1 1/2 cups chopped pecans (optional)

Preheat the oven to 350 degrees F.

Combine the flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl, cream the butter or margarine and sugar until the mixture is light and fluffy. Add the eggs and vanilla, then beat well.

Blend the dry ingredients into the creamed mixture. Stir in the chocolate chips and nuts. Drop tablespoonfuls of the dough onto ungreased baking sheets, spacing well apart.

Bake for 8 or 9 minutes - cookies will still be soft. Cool slightly on the baking sheets before removing cookies to cooling racks. Store in an airtight container.

Makes 6 dozen cookies
Source: 101 Perfect Chocolate Chip Cookies by Gwen W. Steege
MsgID: 0225830
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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