David and Nicole's Recipes

• 1 1/2 cups pecan halves
• 1 3/4 cups flour
• 1 tsp baking powder
• 3/4 cup packed brown sugar
• 1 cup butter at room temperature
• 2 eggs, beaten
• 1 tsp ancho chili powder
• 4 oz. dark chocolate, chopped

1. Preheat the oven to 350 F. 
2. In a non-stick skillet on medium low toast the pecans for 5 minutes.  Remove from the pan and cool.  Chop the nuts.
3. Combine the nuts with the remaining ingredients and mix thoroughly.
4. Drop by large spoonfuls onto a parchment lined baking sheet.
5. Bake for about 12 minutes.
6. Serve.

• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 4 cups semisweet chunks (preferably imported)

1. Place the butter in a large bowl and cream at high speed until
   fluffy. Add the sugars and beat until light and fluffy, about 4
   minutes, scraping down sides of bowl occasionally. Beat in eggs, one
   at a time, until completely mixed.
2.  In a separate bowl, mix flour, salt and baking soda. Add to the
   butter mixture at low speed until just combined and add vanilla
   extract. Beat on medium speed, scraping bowl down, until blended. Do
   not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
   batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to
   300 degrees, and line several baking sheets with parchment paper. Drop
   heaping spoonfuls of batter 2 inches apart on the lined baking sheets
   and bake, turning tray once, until golden brown around edges and soft
   (but not bubbly), about 9 minutes in a convection oven or 12 in a
   conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups chocolate chips

1. Preheat the oven to 375 F.  Line a baking sheet with parchment paper.
2. Cream the butter with the sugars.  Beat in the the vanilla and the eggs. 
3. Add the flour, salt, and soda.  Mix well.
4. Fold in the chocolate chips.
5. Drop large spoonfuls of dough on the parchment paper.
6. Freeze the remaining dough so the cookies can be made fresh again next time.
7. Bake for 10 minutes.
8. Serve with a glass of milk.

• 1/2 cup cornstarch
• 1/2 cup icing sugar
• 1 cup flour
• 3/4 cup butter, softened
• 1/4 cup maraschino cherries, diced

1. Preheat the oven to 300 F.  Line a baking sheet with parchment paper.
2. Combine the cornstarch, icing sugar, and flour. 
3. Blend in the butter until soft dough forms.  Shape into balls.
4. Press the balls on to the parchment paper and squish with a fork. 
5. Top with a tiny bit of the maraschino cherry for decoration. 
6. Bake for about 15 to 20 minutes until golden.
7. Serve.

• 1/2 cup sugar
• 1/2 cup brown sugar
• 2/3 cup butter, softened
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1 1/4 cups chocolate chips

1. Preheat the oven to 375 F.  Lay parchment paper on a large baking sheet.
2. Cream the butter with the sugars.  Stir in the vanilla and the egg.
3. Mix in the flour, soda, and salt.  Blend well.
4. Fold in the nuts and chocolate chips.  Drop by large spoonfuls on the parchment paper.
5. Bake for about 12 minutes.  Serve.

• 1/2 lb butter, softened
• 1/2 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 3/4 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 cups chocolate chips
• 1 cup pecans, chopped
• 1/2 cup coconut, shredded

1. Cream the butter with the sugars until smooth.
2. Preheat the oven to 350 F. Lay parchment paper on baking trays.
3. Add the eggs, beating well to combine.
4. Stir in the vanilla.
5. Combine the flour, salt, and baking soda and then stir it into the butter mixture.
6. Fold in the chocolate chips, pecans, and coconut.
7. Drop large spoonfuls of the dough onto the parchment paper and bake until golden, for about 15 minutes.
8. Serve with milk.

• 3/4 cup (butter, softened
• 1/2 cup (packed) golden brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 2/3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 14 ounces semisweet chocolate, coarsely chopped
• 1 cup coarsely chopped toasted walnuts

1. Beat first 3 ingredients in large bowl until light and fluffy.
2. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended.
3. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
4. Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart.
5. Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes.
6. Serve with milk.

• brown sugar
• 2/3 cup butter
• 1 egg
• 1 tsp vanilla
• flour
• 1/2 cup salted peanuts
• cookie trays lined with parchment paper
• vanilla ice cream

1. Preheat the oven to 375 F.
2. In a large bowl, combine the sugar, butter, egg, and vanilla.  Mix in the flour and the peanuts until smooth.
3. Drop the dough in balls on the parchment paper.
4. Bake for 8 to 10 minutes and then cool on a wire rack.
5. When you are ready to serve, take 2 cookies per serving and place a small scoop of vanilla ice cream on the bottom of one and close with the bottom of another.  Serve like a sandwich.

• 3/4 cup smooth peanut butter
• 1/4 cup of butter
• 3/4 cup brown sugar
• 3 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1 3/4 cup flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 3/4 cup chocolate chips

1. Preheat your oven to 375 F.
2. In a large bowl, combine the peanut butter with the butter.  Mix in the sugar, milk, and vanilla.  Blend well.
3. Add the egg and stir until just blended.
4. Stir in the flour, salt, baking soda, and baking powder.  Mix well.
5. Fold in the chocolate chips.
6. Line baking sheets with parchment paper.
7. Drop fairly large balls of cookie dough on to the parchment paper.
8. Bake for about 8 to 10 minutes, just until beginning to brown and set.
9. Serve with a glass of milk.