Have I bragged lately about how Frank is the absolute shizzle? The bomb diggety? Fan-damn-tastic?
I came home to these today:
Big ass pecan and chocolate chip cookies
Frank: Take a picture of one next to a CD.
Me: What the heck for?
Frank: For scale, man.
Me: Whatever, dude.
He found this recipe online somewhere, and the given name is "Big Time Chocolate Chip Cookies." I'm sorry, but that just doesn't do it justice. I'm renaming them.
Frank the Fantastic Fartknocker's Big Ass Chocolate Chip Cookies
2 sticks unsalted butter, cold
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
3 cups all purpose flour (13 ½ oz)
3/4 teaspoon salt (I used sea salt)
1 teaspoon baking powder
1/2 teaspoon baking soda
12 ounces (2 cups) good quality semisweet chocolate chips or chopped chocolate
1 cup nuts (pecans or walnuts)
If using dough right away, preheat oven to 375 degrees F. (It’s best to chill, though)
a mixing bowl, using an electric mixer, beat butter and both sugars
just until creamy. Don’t overbeat. Add the egg and vanilla and beat
just until incorporated.
Stir together flour, baking soda,
baking powder and salt. When thoroughly mixed, add to batter and stir
just until blended. Stir in chocolate chips.
Divide dough into
12 big 4 oz lumps. Bake on ungreased cookies sheets (one sheet at a
time). (Frank said he chilled his balls before baking – HAHAHAHAHAH!!! He chilled the balls of cookie dough before baking them. Alternately, he said you can chill the whole batch of dough first, then separate into balls and bake.)
the cookies in a 375 degree oven and set timer for 8 minutes. When
timer rings, without opening oven or removing cookies, reduce heat to
325 degrees and bake for another 8-10 minutes or until cookies appear
Otherwise, you can bake at 350 for 18-22 minutes or until done.
Consider this post one of Frank's Friday Fixin's, either late for last week or early for this week.