Peggy's chocolate chip cookies

1 Servings

Ingredients

Quantity Ingredient
2¼ cup Flour
½ teaspoon Salt
½ teaspoon Soda
¾ cup Melted butter, cooled
1 cup Light brown sugar
½ cup White sugar
2 Eggs
1 tablespoon Peanut butter
2 teaspoons Vanilla
1 tablespoon Creme Bouquet (optional - flavoring available through mail order)
2 cups Coarsely chopped semi-sweet or milk chocolate
1 cup Coarsely chopped pecans

Directions

Preheat oven to 375F. Line baking sheets with parchment. You can leave them without parchment, and ungreased, if you prefer. Parchment saves time on the clean up.

Sift together flour, soda and salt. Set aside.

Mix melted butter with sugars. Add eggs, peanut butter and flavorings. With mixer on low, add the flour mixture and mix only until flour is fully incorporated. Stir in chips and nuts.

Drop by large spoonfuls onto your baking sheets and bake for 12 minutes.

Remove from oven and allow to cool slightly before transferring to cooling racks lined with craft paper. Store tightly covered, after completely cooled, or, if well wrapped, can be frozen up to a month.

Makes approximately 3 dozen cookies, depending on size.

Source: This is the recipe I've developed over years of experimentation. It is still evolving, actually! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@...> on Jul 04, 1997

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