Chocolate Chunk and Pecan Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18 cookies
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all purpose flour
- 1 cup coarsely chopped pecans
- 3/4 cup (packed) golden brown sugar
- Carbohydrate 21 g(7%)
- Cholesterol 24 mg(8%)
- Fat 13 g(19%)
- Fiber 1 g(5%)
- Protein 2 g(4%)
- Saturated Fat 5 g(27%)
- Sodium 76 mg(3%)
- Calories 198
Preparation Preheat oven to 350°F. 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.)
Preparation Preheat oven to 350°F. 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.)
