Chocolate Chip Lace Cookies
Yield
1 batchPrep
25 minCook
10 minReady
35 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
room temperature |
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
chocolate chips (semi-sweet)
or milk |
*
|
| ⅓ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
room temperature |
|
| 118 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
chocolate chips (semi-sweet)
or milk |
*
|
| 79 | ml |
pecans
chopped |
|
Directions
Preheat the oven to 350℉ (180℃).
Line two baking sheets with foil and coat with nonstick spray.
In a large bowl, cream together the butter and sugar.
Add the egg and beat until light and fluffy.
Stir in the vanilla and flour until a smooth batter forms.
Stir in the chocolate chips and nuts.
Drop the batter by the teaspoon at least 3 inches apart on the foil-lined baking sheet.
Bake for 7 to 10 minutes until the edges are golden and the centers are set.
Slide foil off pan onto a countertop to cool.
Peel foil away from the cookies when cooled.
They will be soft when hot but they become crispy as they cool.
