Recipe - Michael Bauers Chewy Chocolate Chip Cookies

1 cup Unsalted butter, room
temperature
1 cup Sugar
1 cup Light brown sugar
2 teaspoon Vanilla
2 Extralarge eggs
3 cup Flour
1 teaspoon Baking soda
1 teaspoon Salt
24 ounce Semisweet chocolate chips
2 cup Coarsely chopped toasted
pecans

Here's a chocolate chip recipe I've baked many times. It appeared in the
San Francisco Chronicle several years ago.

(NOTE: Michael Bauer is the Food Editor of the San Francisco Chronicle. I
don't agree with many of his restaurant reviews, but I really like his
cookie recipe.)

Preheat oven to 325.

Beat together butter and sugars until light and creamy, about 3 minutes
with an electric mixer. Beat in vanilla and eggs.

Combine flour, baking soda and salt. Gradually add to butter mixture. Stir
in chocolate chips and pecans.

Using a small ice cream scoop or a 1/4cup measuring cup, drop batter onto
a greased cookie sheet, spacing 3 inches apart. Bake until golden brown,
about 15 minutes. Cool on baking sheet before removing to rack

Makes 30 cookies

PER COOKIE: 327 calories (yikes!), 3 g protein, 38 g carbohydrate, 20 g fat
(9 g saturated), 34 mg cholesterol, 112 mg sodium, 2 g fiber. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by GourmetGreetings
GourmetGreetings@Prodigy.Net on Apr 30, 1997