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If you've ever had Pecan Sandies cookies, you know the crispy, but not hard texture of shortbread. The cookies are sweet, but not cloying, and are buttery perfection. To turn them into delectable chocolate chip cookies, we will make some minor changes.

INGREDIENTS
  • 12 tablespoons (1 1/2 sticks) butter, slightly softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon ice water
  • 1/4 teaspoon salt
  • 2 cups plain flour
  • 1 cup finely chopped pecans (walnuts are a good substitute)
  • 1 1/2 teaspoon vanilla
  • 12 oz. dark chocolate chips
Cream together the butter, and sugars until smooth. Add ice water and salt. Stir until salt and sugars are dissolved. fold in flour. Fold in remaining ingredients. Form dough into 12 equal balls and refrigerate for 20 minutes, covered with plastic wrap. Remove from fridge, place on parchment lined cookie sheet. Press a drinking glass bottom into sugar and use to flatten cookies. Do this gently or cookies might crumble. Bake at 350' for 12 minutes. Remove from oven and let cool.

Tip: The original Nestlé Tollhouse cookie can be made crispy by simply baking an extra 5 minutes.
 
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