Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Yield: Yield: 6 to 8 dozen, depending on size.
Ingredients: 2 cups chocolate chips or chunks (or 1 cup white chocolate chips and 1 cup semisweet chocolate chips); 2 eggs; ¾ cup brown sugar, packed; ¾ cup brown sugar; 1 cup tub margarine or butter, cut in chunks; 1 cup tub margarine or butter, cut in chunks; ½ to 1 cup pecans (optional); 2 cups chocolate chips or chunks (or 1 cup white chocolate chips and 1 cup semisweet chocolate chips); 2 cups chocolate chips or chunks (or 1 cup white chocolate chips and 1 cup semisweet chocolate chips); 2 cups chocolate chips or chunks (or 1 cup white chocolate chips and 1 cup semisweet chocolate chips); ½ tsp salt; 1 tsp baking soda; 2¼ cups flour; 1 tsp pure vanilla extract or 1 Tbsp coffee liqueur; 1 tsp pure vanilla extract or 1 Tbsp coffee liqueur

Preparation info

Yield:
6 to 8 dozen
, depending on size.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

These are my granddaughter Lauren Sprackman’s favorite cookies! I sometimes like to press five M&M chocolate candies onto each cookie (reducing the heat to 350°F and baking for 10 minutes). For a soft, chewy cookie, reduce flour to 2 cups (also baking at 350°F for 10 minutes).

Ingredients

½ to 1 cup pecans (optional)
1 cup tub margarine or butter, cut in chunks
¾

Cookies
Vegetarian

Method

Preheat oven to 375°F.

Steel Blade: Process nuts (if using) until coarsely chopped, 8 to 10 seconds. Empty bowl. Process margarine or butter, sugars, eggs and vanilla extract or liqueur for 1 minute. Add flour, baking soda and salt, and process with several quick on/off