CHOCOLATE CHIP COOKIES
by Heny Sison
1 cup + 2 tbsps. sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Magnolia Gold Butter, Unsalted
1/4 cup + 2 tbsps. packed brown sugar
1/4 cup + 2 tbsps. white sugar
1 large egg
1/2 tsp. vanilla extract
1/4 tsp. water
1 cup chocolate chips
1/2 cup coarsely chopped pecans or walnuts
1. Preheat oven to 375 deg. F. Prepare to baking sheets, lined with parchment. Set aside. Sift the flour with the baking soda, and salt.
With an electric mixer on medium speed, and with the paddle attachment; cream the Magnolia Gold Butter Unsalted with both sugars until light. Beat in the egg; add the vanilla and water and mix until blended.
2. At low speed, beat in the flour mixture just until blended. Do not overbeat! Add the chocolate chips and nuts; mix just until evenly distributed. Chill for about an hour.
3. Scoop out onto prepared baking sheets. Space about 1 to 2 inches apart depending on size. Bake until the cookies are lightly golden, 10 to 12 minutes.
4. Transfer cookies to a wire rack and cool completely. Store in an airtight container.