FOOD PROCESSOR CHOCOLATE CHIP COOKIES
1 cup pecan pieces or walnut halves
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup margarine or butter, chilled and cut up
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 (12 ounce) package semisweet chocolate pieces (2 cups)
Preheat oven to 375 degrees F.
Place steel blade in work bowl of food processor*. Add nuts. Chop coarsely with several on-off turns; remove and set aside.
Add granulated sugar, brown sugar, margarine, eggs, and vanilla to work bowl. Process until creamy. Add flour and baking soda; process just until mixed in.
Stir in nuts and chocolate pieces. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375-degree F oven for 8 to 10 minutes. Cool on the cookie sheet 1 minute. Transfer cookies to wire racks; cool.
MAKE-AHEAD TIP:
Prepare cookies as directed. Store in a tightly covered container for up to 3 days.
*Only standard-size food processors (not the mini ones) work for this recipe.
Servings: 48
Source: Better Homes and Gardens
1 cup pecan pieces or walnut halves
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup margarine or butter, chilled and cut up
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 (12 ounce) package semisweet chocolate pieces (2 cups)
Preheat oven to 375 degrees F.
Place steel blade in work bowl of food processor*. Add nuts. Chop coarsely with several on-off turns; remove and set aside.
Add granulated sugar, brown sugar, margarine, eggs, and vanilla to work bowl. Process until creamy. Add flour and baking soda; process just until mixed in.
Stir in nuts and chocolate pieces. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375-degree F oven for 8 to 10 minutes. Cool on the cookie sheet 1 minute. Transfer cookies to wire racks; cool.
MAKE-AHEAD TIP:
Prepare cookies as directed. Store in a tightly covered container for up to 3 days.
*Only standard-size food processors (not the mini ones) work for this recipe.
Servings: 48
Source: Better Homes and Gardens
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