Cheddar Box Chocolate Chip Cookies
Yield
24 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
butter
lightly salted |
|
1 | cup |
brown sugar, dark
|
* |
¾ | cup |
sugar
|
|
¾ | teaspoon |
vanilla extract
|
|
2 | large |
eggs
|
|
2 | cups |
all-purpose flour
|
|
½ | teaspoon |
salt
|
|
1 | teaspoon |
baking soda
|
|
1 ½ | cups |
pecans
toasted, coarsely chopped, or walnuts |
|
3 | cups |
chocolate chips
semi-sweet |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
butter
lightly salted |
|
237 | ml |
brown sugar, dark
|
* |
177 | ml |
sugar
|
|
3.8 | ml |
vanilla extract
|
|
2 | large |
eggs
|
|
473 | ml |
all-purpose flour
|
|
2.5 | ml |
salt
|
|
5 | ml |
baking soda
|
|
355 | ml |
pecans
toasted, coarsely chopped, or walnuts |
|
7.1E+2 | ml |
chocolate chips
semi-sweet |
* |
Directions
Preheat oven to 350℉ (180℃).
Toast pecans for 3 to 5 minutes.
Cream butter, sugar and vanilla.
Mix well. Add eggs, flour, salt and baking soda.
Mix.
Stir in nuts and chocolate chips.
Use ¼ cup measure and drop batter onto ungreased cookie sheet.
Bake for 18 to 20 minutes. Cool on the cookie sheet.