Ingredients Jump to Instructions ↓

  1. 1-1/2 cups Gay Lea Butter (Unsalted), softened

  2. 300 ml 1 cup sifted icing sugar

  3. 250 ml 1 tsp vanilla extract

  4. 5 ml 3-1/2 cups sifted cake and pastry flour

  5. 875 ml 2 cups mini chocolate chips (12 oz)

  6. 500 ml 1-1/2 cups finely chopped pecans

  7. 375 ml

Instructions Jump to Ingredients ↑

  1. Instructions : Preheat oven to 325F (160C). Using electric mixer, beat butter with sugar until light and fluffy. Beat in extract. Stir in half of flour. Stir in chocolate chips, pecans and remaining flour. Drop tablespoonfuls of batter, about 2" (5 cm) apart, onto parchment paper-lined baking sheets. Bake in centre of oven for about 20 minutes or until golden around the edges. Cool completely on pan on racks. Makes about 6-1/2 dozen cookies. Tips: If you are not using parchment paper, use unsalted butter to grease your cookie sheets - salted butter may cause cookie to stick and overbrown on the bottom. ©


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