Sunday, February 5, 2012
Santa Fe Chocolate Chip Cookies from Melanie:
3/4 cup unsalted butter, room temperature, 1 1/2 sticks
3/4 cup dark brown sugar, firmly packed
2/3 cup powdered sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups flour
1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups milk chocolate or semisweet chocolate chips
1 cup chopped pecans
1/2 cup toasted pine nuts
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Sift flour, baking soda, cinnamon and salt in another bowl. Slowly add flour mixture to butter mixture and beat until blended. Stir in chocolate chips, pecans and pine nuts.
Put 2 sheets plastic wrap on work surface. Spoon half of dough into a 12 inch strip down center or each plastic sheet. Form each dough strip into a 12 inch log. Wrap the plastic and refrigerate 1 hour. Dough can be prepared up to 3 days ahead and kept refrigerated.
Preheat oven to 325. Using a sharp knife, cut chilled cookie dough into 1/4 inch slices. Place dough on large baking sheets. Bake until cookies are light golden brown, about 14 minutes. Remove cookies from baking sheets. Transfer to wire racks to cool completely. Store in airtight container. Makes 3 1/2 dozen cookies.
source: stop and smell the rosemary