Monster Chocolate Chip Cookies

Ingredients

• 3 bar 3 oz each semisweet chocolate
• 1¼ cup pecan halves
• 1⅛ cup 1 cup plus 2 tablespoons unsifted all-purpose flour
• ½ tsp baking soda
• ½ cup 1 stick butter, room temperature
• ⅓ cup smooth peanut butter
• ½ cup sugar
• ½ cup firmly packed light brown sugar
• 1 egg
• 1 tsp vanilla

Method

1. Preheat the oven to slow (325 degrees). Lightly grease 2 large cookie sheets.
2. Break the chocolate bars into squares; then cut each square diagonally in half. Set aside 1/2 cup pecan halves; coarsely chop the remainder. Stir together the flour and baking soda on wax paper to mix well.
3. Beat together the butter, peanut butter, both white and brown sugar in a medium bowl till light and fluffy. Beat in the egg and vanilla till mixed. Stir in the flour mixture till blended; stir in the chopped pecans.
4. Using a 1/4-cup measure, shape the dough into 12 mounds. Space the mounds evenly on the prepared cookie sheets. Push the chocolate pieces and reserved pecan halves into the halves (mounds).
5. Bake in the preheated slow oven (325 degrees) for 15-17 minutes till golden brown around the edges and only lightly colored on top. If baking the 2 sheets of cookies in the same oven, switch positions of the sheets halfway through baking. Let the cookies cool on the cookie sheets about 3 minutes to firm up slightly. Carefully lift the cookies with a pancake turner onto brown paper; let stand 5 minutes. Transfer to wire racks to cool completely.

Notes

Good & easy to make. Makes 12 large cookies. From Family Circle (Oct '85).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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