Full Moon Bar-B-Que's Half-Moon Cookies
(Makes about 4 dozen)
2 1/4 cups all-purpose flour, unsifted
1 teaspoon baking soda
1 teaspoon salt
1/2 pound butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla
3 cups semi-sweet chocolate chips
1 cup pecans, chopped
Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda and salt. Set aside. In a large bowl, cream together butter, sugar and brown sugar. Beat in the eggs and vanilla. Slowly add the dry ingredients until blended. Stir in the chocolate chips and pecans. Use a rounded teaspoon to scoop out dough. Drop onto an ungreased cookie sheet. Bake 8 to 10 minutes. Cool cookies on a rack then refrigerate.
Take a 1-pound Hershey bar and melt it slowly. Take the cookie after it has been refrigerated and dip half of it into the chocolate and set on a sheet pan.
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