NUTTY CHUNKY CHOCOLATE COOKIES WITH SEA SALT SPRINKLE

SPRINKLE

about 5½ to 6 dozen cookies

 

  • 2¼ cups sifted flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter or margarine
    or shortening, or ½ cup each butter and margarine or shortening, at room temperature (see note)
  • ¾ cup light brown sugar,
    firmly packed, or the equivalent of ¾ cup brown sugar in
    granulated sugar substitute
  • ¾ cup sugar, or the
    equivalent of ¾ cup sugar in granulated sugar substitute
  • 2 eggs, lightly beaten
    (see note)
  • 1 teaspoon vanilla extract
  • 1 cup chunky semi-sweet or
    milk chocolate pieces
  • 1 cup coarsely chopped
    pecans, or English walnuts, or cashews, or Macadamia nuts (optional)
  • Coarse sea salt as desired

 

Sift together the first 3
ingredients.  In a medium bowl, cream
butter until smooth.  Gradually add
sugars, beating until light and fluffy. 
Stir in dry ingredients, chocolate pieces, and nuts, if desired, mixing
well.  Drop dough by rounded
teaspoonfuls, 2 inches apart, onto ungreased baking sheets.  Sprinkle the tops of each lightly with
coarse sea salt.  Bake in a preheated
moderate oven (375 degrees F.) for 10 minutes, or until done.  Do not overbake.  Transfer cookies to wire racks to cool.  Cookies will firm upon cooling.  Store in an airtight container.

 

Note: Cookies made with butter will tend to be flatter and
the dough will spread out more readily as they bake than those made with
margarine or shortening which tend to puff and hold their shape.  The flavor of butter, however,
can not be duplicated
.  

Note: May omit eggs; use the equivalent of 2 eggs in egg
substitute, IE Egg Beaters.

Note: For a smaller batch of cookies, reduce ingredient
amounts in half.  Prepare and bake as previously directed.

Variations: Decrease amount of nuts to ½ cup and add ½ cup dried
sweet (Bing) cherries to cookie dough.

 

Chocolate, Chocolate Cookies: Reduce flour to 1¾ cups and add ½ cup sifted cocoa to
the dry ingredients.

Reduced-Fat Cookies: Reduce butter or
margarine to 1/3 cup and add 2/3 cup Smucker's  Shortening  & Oil Baking Replacement. Or, omit
butter or margarine  completely
and add 1 cup shortening and oil baking replacement to recipe.  However, texture and
flavor of cookies will not be as good as the
original recipe.

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