Chocolate Platter Cookies the Editors of Publications International, Ltd.
Makes about 16 cookies
|1||cup unsalted butter, softened|
|1||cup packed light brown sugar|
|1/2||cup granulated sugar|
|2-1/3||cups all-purpose flour|
|1||teaspoon baking soda|
|1||package (12 ounces) semisweet chocolate chunks|
|2||cups chopped pecans|
- Preheat oven to 375°F. Lightly grease cookie sheets or line with parchment paper. Cream butter with sugars until smooth. Add eggs; beat until fluffy. Combine flour, baking soda and salt in small bowl. Add to creamed mixture, mixing until dough is stiff. Stir in chocolate chunks and pecans. Drop dough by 1/3 cupfuls onto prepared cookie sheets, spacing 4 inches apart. Using back of fork, flatten each cookie to about 1/2 inch thick. Bake 15 minutes or until light golden. Remove to wire racks to cool.
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