Chocolate Chip Refrigerator Cookies: In a large bowl,
whisk together the flour, baking soda, and salt.
In the bowl of
your electric mixer (or with a hand mixer), beat the butter until smooth. Add
the sugars and beat until
light and fluffy. Scrape down the sides of the bowl as needed. Add the egg
and vanilla extract and beat until well combined.
Add the flour
mixture to the creamed mixture and beat just until incorporated. Then stir or beat in
the chocolate chips and chopped nuts. Divide the dough in half (about 535 grams
for each log) and shape each half into a rectangular shape that is about 8 inches (20
cm) long and 2 1/2 inches (7.5 cm) wide (you can also shape it into a log shape). Wrap each
rectangle in plastic wrap and
place in the refrigerator until firm (at least four hours). (Can freeze the
unbaked rectangles for up to two months.)
oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
Once the batter is
firm, with a sharp knife, slice cookies about 1/2 inch (1.25 cm) thick. Place the cookies
on the baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about
14 minutes or until they are golden brown around the edges but still a little soft
in the center. (The longer you bake the cookies the more crispy they will be.) Rotate
your baking sheet front to back about halfway through the baking time. Remove
from oven and place on a cooling rack. Let the cookies cool for a few minutes on
the baking sheet before transferring them to a wire rack to finish cooling.
Makes about 32 cookies.
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2 cups (260 grams) all purpose
teaspoon (5 grams)
(1 gram) salt
3/4 cup (170 grams) unsalted
butter, at room temperature
cup (90 grams) powdered (confectioners or icing) sugar
2/3 cup (140 grams) firmly
packed light brown
(55 grams without shell),
at room temperature
1 1/2 teaspoons
(6 grams) pure
1 1/2 cups
(250 grams) semi-sweet or bittersweet chocolate chips
1 cup (110 grams) finely
chopped pecans (can use walnuts, almonds, hazelnuts and/or macadamia