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Heat
oven to 375 degrees. Makes 3 dozen 1.5 inch diameter cookies.
- one
half cup butter softened to room temperature.
- 7/8 cup light brown
sugar packed tightly.
- one
large egg.
- one
teaspoon vanilla extract.
- one
and one eighth cup flour.
- ¾
teaspoon baking soda.
- ¾
teaspoon salt.
- 6 ounces or 150 grams
semi-sweet chocolate chips,
or
two 3-ounce semi-sweet chocolate candy bars chopped into ¼ inch pieces. NOTE:
Milk chocolate bars do not work in this recipe, but M&Ms are okay.
- pecans
to decorate tops of cookies before baking.
Soften butter to room
temperature and beat in brown sugar and vanilla. I use a pastry cutter to do
this to thoroughly mix.
Next, beat in egg.
In a
separate bowl stir together thoroughly the flour, baking soda, and salt.
Stir flour mixture into
butter mixture until no flour shows.
Finally stir in chocolate
chips.
Bake at 375 degrees on
ungreased cookie sheets for 9 minutes, or until when edges are brown and center
is still pale.
I like to add a pecan to
top of some of the cookies before baking by just pushing into raw cookie.
These cookies freeze well
up to 3 months when thoroughly cooled.
Copyright 2016 Susan Helene
Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
email: susan@susankramer.com
web site: http://www.susankramer.com
page created December 7,
2016