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This recipe was submitted for the contest Your Secret Ingredient.
Harold Filer | CoServ Electric
“The cinnamon and ginger give the flavor a depth that a regular chocolate chip cookie lacks and the powdered sugar forms a creamy type of coating once they cool.”
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 cup butter
1 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup chopped Texas pecans
1 package chocolate chips (12 ounces)
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or foil.
2. Mix together flour, baking soda, salt, cinnamon and ginger, and set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add the egg and vanilla and combine well.
3. Add dry ingredients to butter mixture and mix well to form a soft dough, then stir in pecans and chocolate chips. Chill dough several hours.
4. Form the chilled dough into 1-inch balls and roll in powdered sugar. Arrange balls about 2 inches apart on lined baking sheets and bake 8-10 minutes. Let cool on baking sheets about 5 minutes, then transfer to wire racks and dust with more powdered sugar.
Servings: 24. Serving size: 3 cookies. Per serving: 303 calories, 2.95 g protein, 18.24 g fat, 33.23 g carbohydrates, 2.09 g dietary fiber, 110 mg sodium, 22.76 g sugars, 28 mg cholesterol