COOKIE

GIANT CHOCOLATE CHIP COOKIES

• 2 cups flour (divided use)

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) cold butter, cut into tablespoons

• 1 cup granulated sugar

• ¾ cup packed light-brown sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 12 ounces semi-sweet chocolate bars (chopped) or chips

• 1 cup finely chopped pecans

Heat oven to 375 degrees.

Whisk 1 ¾ cups of the flour with the baking soda and salt. In another bowl, beat the butter and sugars with an electric mixer until all crystals are dissolved, about 5 minutes. Add eggs one at a time, beating well after each. At low speed, add the dry ingredients, mixing only until well blended. Beat in vanilla.

Toss the remaining ¼ cup flour with the chocolate and nuts and stir them into the dough by hand. Using a ¼-cup scoop or measure, drop the dough onto ungreased cookie sheets, 4 inches apart (you'll only fit 4 on a pan).

Bake, 2 sheets at a time, for 15 to 18 minutes, rotating pans halfway through. Allow to cool for 2 minutes on pans before carefully moving with large spatula to wire racks to cool completely. Makes 16 giant cookies.

Per serving: 392 calories (52 percent from fat), 23.6 g fat (11.7 g saturated, 8.1 g monounsaturated), 56.9 mg cholesterol, 4 g protein, 45.6 g carbohydrates, 2.3 g fiber, 358.4 mg sodium.

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