Chocolate
Chip Pecan Cookies
Le
Ruth's (Chef Leruth)
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
Preheat
oven to 360º.
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.
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