Recipe by Laria Tabul
"Brown sugar and chocolate chunks...m-m-m-m-m-m"
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1 1/4 cups
dark brown sugar
light brown sugar
1 1/2 teaspoons
2 1/3 cups
semisweet chocolate chunks
Great cookie! A perfect combination of buttery,crispy and chewy. I used all light brown sugar as I don't keep dark in my pantry, no problem.
The batter is delicious, but the minute I put them in the oven they spread into a thin sheet. I even tried adding more baking soda, but it did not help. Instead of cookies, I got thin, crispy mush.
I'm just making these! The dough is delicious! I did add more flour... it didn't seem quite thick enough... up to 2/3 cup more ( didn't measure!) Also... add Caramel Bits! YUM! I also added a little Almond and Coconut extracts... about 1/8 tsp of each along with vanilla. Enjoy!
These were pretty good. Seemed to have a more cake like texture rather than a cookie texture but that's ok. They weren't as sweet as I like my chocolate chip cookies but they will go great with hot cocoa!
Excellent. These came out perfect. Nothing more to say.
These cookies were really good and tasty!
Good cookie. The cookies edges didn't set up like a good looking cookie, but spread out a little. Maybe my fault, but they tasted good.
has a cake like texture and quite light like a sponge,not as chunky as you would think, but the walnuts are a great touch. three 1/2 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Chunk and Pecan Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 256
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