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Ingredients
| semisweet chocolate chips: 11 oz |
| salted butter: 6 Tbl |
| all-purpose flour (unsifted): 1/3 cup |
| baking powder: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 3 |
| granulated sugar: 1 cup |
| vanilla extract: 2 tsp |
| semisweet chocolate chips (chips): 1 1/2 cups |
| pecans: 2 cups (broken) |
Dangerous Double Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
- Melt 11 ounces of chocolate chips and butter in a double boiler. Cool.
- Sift together flour, baking powder, and salt.
- In mixing bowl, beat eggs, sugar, and vanilla until slightly thickened.
- Add the chocolate mixture.
- Add the flour mixture.
- By hand stir in the remaining chocolate chips and pecans.
- Drop by tablespoonful onto lightly greased baking sheet, spacing cookies about 3 inches apart since they really spread.
- Bake at 350 degrees for 8-10 minutes. DO NOT OVER BAKE. Remove to rake and cool.
- Note: if dough is too thin, place in fridge for 20=30 minutes before baking.