SEXY CHOCOLATE CHIP COOKIES
There are a few recipes I am legendary for and this is one of them. This makes a thick, crisp, crumbly, almost shortbread textured cookie, as opposed to a soft and chewy cookie. Remember to beat the hell out of the sugar & butter, but be careful to gently fold dry ingredients. Make sure all ingredients are at cool room temperature. Source: Katherine Redford of the Star Canyon restaurant, as appeared in the Washington Post Food Section, 7/13/94, pe4.
Provided by FoxCK
Categories Drop Cookies
Time 1h
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Toast pecans: Spread pecans in shallow pan and toast at 350 degrees until fragrant and lightly toasted, about 10 minutes.
- Toast oatmeal: Spread oatmeal in shallow pan and toast at 350 degrees, just until oatmeal begins to change color, 5-10 minutes; watch closely. Let pecans and oatmeal completely cool.
- Turn oven to 325 degrees. Cream butter and both sugars until very light and fluffy. Add egg and vanilla and beat until smooth.
- In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using.
- Use cookie scoop, place onto parchment-lined cookie sheets and press down with back of spoon to lightly flatten.
- Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.)
- Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies.
Nutrition Facts : Calories 335.3, Fat 20.1, SaturatedFat 8.5, Cholesterol 39.5, Sodium 138.9, Carbohydrate 35.9, Fiber 2.6, Sugar 22, Protein 4.1
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