CHOCOLATE COOKIES

Moving along in the timeline of recipes, as this one was clipped out of some food magazine.  As described in the recipe, this old-fashioned-style cookie is crisp on the outside and fudgy within.

Makes 3 dozen  - 350 degree oven

5 oz sweet chocolate, broken into pieces

1/2 cup firmly packed dark brown sugar

1/2 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces

1 egg

2 tsp vanilla

1 cup minus 2 tbsp flour

1/2 tsp baking soda

pinch of salt

1 cup (6 oz.) semisweet chocolate chips

1/2 cup pecan halves or pieces

Preheat oven to 350 degrees.

Using a food processor, combine chocolate and sugars in work bowl and chop using on/off turns, and process until chocolate is as fine as sugar. Add butter and blend 30 seconds.  Add egg and vanilla, and blend 1 minute, stopping as needed to scrape down sides of work bowl.  Add flour, baking soda and salt. Top with chocolate chips and pecans and mix with a couple of on/off turns.  Note: I ended up taking the mixture out of the food processor before the dry ingredients were added, and continued by hand.

Drop batter by slightly rounded tablespoons onto ungreased baking sheet; spacing them 1 1/2" apart.  Bake for 10 minutes and cool for 3 minutes on the baking sheet.  Transfer to racks to cool. 

REVIEW:  These are very good, very chocolate-y cookies.