Big and Sturdy Chocolate Chip Cookies

piątek, 24 stycznia 2014

Big and Sturdy Chocolate Chip Cookies

Time: 3 hrs 50 mins

Ingredients

  • 1/2 cup pecan pieces
  • 1/2 cup rolled oats
  • 1/2 cup butter, melted and slightly cooled (about 5 minutes)
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups bread flour (not all purpose)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (6 ounce) dark chocolate, chopped

Directions

  • 1 Preheat oven to 350 degrees F.
  • 2 Spread pecan pieces over half of a large cookie sheet.
  • 3 Spread oats over other half of cookie sheet.
  • 4 Bake pecans and oats for 8-10 minutes or until aromatic and toasted.
  • 5 Remove from oven and let cool.
  • 6 In a medium bowl, stir (by hand) melted butter, brown sugar and white sugar until smooth.
  • 7 Stir in the egg and vanilla, being careful not to over-beat.
  • 8 Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture.
  • 9 Stir toasted oats and pecans.
  • 10 Stir in chocolate chunks.
  • 11 Using a packed quarter cup measure, shape dough into balls and place on a dish.
  • 12 Refrigerate shaped dough balls for at least 3 hours.
  • 13 Preheat oven to 375 degrees F.
  • 14 Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.
  • 15 Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning.
  • 16 Remove from baking sheets to cool on wire racks.
  • 17 Let cool completely.

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