Unformatted text preview: eggs and the vanilla bean pulp, scraping down the bowl as needed. 2. In another bowl, sift together the flour, the baking soda and the salt. Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together. Mix in the chocolate pieces and, if desired, the nuts. Drop heaping tablespoons of the dough 2 inches apart onto prepared cookie sheets, flattening them slightly by hand. 3. Bake until lightly browned, 9 to 12 minutes. Cool the cookie sheets on a wire rack before removing the cookies. Yield: 4 dozen cookies....
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This note was uploaded on 03/08/2011 for the course TAP 2344 taught by Professor Bruno during the Spring '11 term at FIU.
- Spring '11