Chocolate Chip Pecan Cookies
By: 
 
Ingredients
  • 2 sticks (½ lb.) butter, softened
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • ¼ cup chopped Angel Flake Coconut
  • 1 extra-large egg
  • 1 Tbs. water
  • 2 ¼ cups all-purpose flour, unsifted
  • ½ tsp. baking soda
  • 12 oz. semi-sweet chocolate chips
  • 1 ½ cups pecan pieces (English walnuts may be substituted)
  • 1 Tbs. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
Instructions
  1. Preheat oven to 360º.
  2. Cream butter, sugars, Melipone® Mexican Vanilla, coconut, and egg for 5 minutes. Add flour and soda and mix for 3 to 4 minutes. Gently fold in chips and pecans. Chill dough for 1 hour for easier handling. Divide dough into 8 pieces and roll into strips. Pinch 13 cookies from each strip. Place on lightly greased cookie pans and bake about 9 to 11 minutes. Makes about 100 small cookies.
Recipe by Ronald Reginald's at http://www.ronaldreginalds.com/chocolate-chip-pecan-cookies/