Sheryl's Chocolate Chip Cookies

By JanF1201

Ingredients

• 5 ounces dark sweet chocolate, Eagle Brand-1 package plus 3 squares
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 stick sweet butter, at room temperature, cut into 4 or 5 pieces
• 1 egg
• 2 teaspoons vanilla
• 1 c minus 2 tbsp. flour
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1/2 cup pecan halves

Details

Servings 1

Preparation

Step 1

Steel Knife:
Combine chocolate and sugars in work bowl. Chop using 6 on-off pulses. Process 1 minute until chocolate is as fine as sugar. Scrape down bowl as necessary

Add butter. Blend 30 seconds. Add egg and vanilla. Blend 1 minute, scrape down bowl. Add flour, salt and soda. Add chips and pecans. Mix using 2 on-off turns. Run spatula around work bowl to loosen. Blend again with 2 on-off turns.

Drop in rounded tablespoons on un greased cookie sheet. Bake 10 minutes at 350. Cool 2 minutes on cookie sheet before removing to rack. Raisins may be substituted for nuts.