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Ingredientes
- 1 c. all-purpose flour
- 1/2 tsp grnd cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c. butter room temperature
- 3/4 c. golden sugar - (packed)
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 lrg egg
- 1 c. coarsely-minced pecans
- 6 ounce semisweet chocolate coarsely minced
Direcciones
- Preheat oven to 350 degrees. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl till blended. Add in egg; beat till fluffy. Beat in flour mix. Stir pecans and chocolate pcs into dough.
- Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
- Bake cookies till edges begin to brown but centers are still soft, about 13 min. Let cold on sheets 2 min. Transfer cookies to racks; cold completely. (Can be made 2 days ahead. Store airtight at room temperature.)
- This recipe yields about 18 cookies.
- Comments: In 1933, Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts, minced up some chocolate bars and added the chunks to cookie dough, hoping which they would blend into the dough as they melted. Instead they held their shape, and Toll House cookies were a delicious creation. By the 1940s they were a hit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 237 | |
| Calories from Fat 134 | 57% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 169mg | 7% |
| Potassium 156mg | 4% |
| Total Carbs 25.87g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 13.61g | 9% |
| Protein 3.52g | 6% |
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