This recipe makes about 12 quite large cookies, or 24 medium cookies
Ingredients:
2 sticks very soft butter
1 cup of packed brown sugar
¾ cup of granulated white sugar
2 large eggs
1 teaspoon of vanilla
2 cups of all purpose flour, scoop measured
1 teaspoon salt
1 teaspoon baking soda
1.5 cups of El Rey Mijao or Bucare baking discos, chopped a little
½ cup of chopped pecans
A cookie sheet and either parchment paper or a silicon baking pad
Directions:
In a mixer, cream together the butter, brown sugar, granulated sugar, eggs and vanilla
In a large bowl, whisk together the flour, salt, and baking soda
Thoroughly mix together the butter mixture and the flour mixture in your large bowl. Add the chocolate and pecans and mix well.
Put your large bowl, covered with plastic, into the refrigerator for at least two hours – until the cookie dough has firmed up.
Preheat your oven to 325 degrees. Take the cookie dough out of the refrigerator, and using a tablespoon, roll cookie dough into balls for baking – each one about 1 tablespoon, depending on how big you want your cookies – and put on your cookie sheet, which has either parchment paper or a silicone baking pad on it. Bake at 325 degrees JUST until you don’t see raw dough in the middle of each cookie. The dough will be a very light tan when it is done. Take out of oven and let the cookies cool on the parchment paper or silicone pad. Don’t try to remove from the cookie sheet until the cookies have cooled enough to be able to do that without them falling apart. Once the cookies have cooled – if you haven’t already eaten them – put them in a flat Tupperware container or something like that, so they aren’t exposed to air.
