Loved the dough, and the cookies are great too!
Carole Bloom's Chocolate Chip Cookies
from The Essential Baker by Carole Bloom
1 cup pecans
¾ cup AP flour
¾ cup cake flour
½ tsp baking soda
¼ tsp salt
4 ounces (1 stick) unsalted butter, softened
½ cup firmly packed light brown sugar
½ cup granulated sugar
1 extra-large egg, room temp.
1 extra-large egg yolk, room temp.
2 tsp pure vanilla
1 ½ cups semi sweet chocolate chips (I use Tropical Source brand)
Toast pecans at 350° for 7-8 minutes, until golden. Remove from oven and cool.
Coarsely chops pecans.
In a medium bowl, or on a piece of parchment, sift together the AP flour, cake flour and baking soda. Add the salt and mix.
In a large bowl, cream butter until fluffy, about 2 minutes. Add sugars to the butter and cream together.
Using a fork, lightly beat the egg and egg yolk and vanilla together. Add to butter mixture and blend together. Add the dry ingredients in 4 parts, blending well after each addition.
Mix in the chocolate chips and pecans.
Cover with plastic wrap and chill dough for at least 30 minutes. Drop dough on silpat lined sheets leaving 2” space between cookies. Bake 5 minutes, rotate baking sheets and bake 5-6 minutes until cookie are set.
Carole Bloom's Chocolate Chip Cookies
from The Essential Baker by Carole Bloom
1 cup pecans
¾ cup AP flour
¾ cup cake flour
½ tsp baking soda
¼ tsp salt
4 ounces (1 stick) unsalted butter, softened
½ cup firmly packed light brown sugar
½ cup granulated sugar
1 extra-large egg, room temp.
1 extra-large egg yolk, room temp.
2 tsp pure vanilla
1 ½ cups semi sweet chocolate chips (I use Tropical Source brand)
Toast pecans at 350° for 7-8 minutes, until golden. Remove from oven and cool.
Coarsely chops pecans.
In a medium bowl, or on a piece of parchment, sift together the AP flour, cake flour and baking soda. Add the salt and mix.
In a large bowl, cream butter until fluffy, about 2 minutes. Add sugars to the butter and cream together.
Using a fork, lightly beat the egg and egg yolk and vanilla together. Add to butter mixture and blend together. Add the dry ingredients in 4 parts, blending well after each addition.
Mix in the chocolate chips and pecans.
Cover with plastic wrap and chill dough for at least 30 minutes. Drop dough on silpat lined sheets leaving 2” space between cookies. Bake 5 minutes, rotate baking sheets and bake 5-6 minutes until cookie are set.