BRAVE KID’S CHOCOLATE CHIP COOKIES
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 222). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
“DAVID’S COOKIES”, a very popular cookie company in New York, has been producing a double chocolate chip confection that is so rich, memorably delicious and very expensive – as cookies go on the competitive scale – but worth it, believe me! Chances are this product will be giving Famous Amos a run for his money! This is my make-at-home version.
INGREDIENTS:
18-ounce package devil’s food cake mix (Pillsbury brand preferred)
2 ¾-ounce package finely ground pecans
3-ounce package instant chocolate pudding powder
¼ cup sour cream
1 cup mayonnaise
12-ounce package semi-sweet chocolate chips
3 ¼-ounce package pecans, coarsely broken into pieces
INSTRUCTIONS:
As listed above, combine the first 5 ingredients thoroughly, using an electric mixer. Work in chocolate chips and pecans, squeezing the dough in your hands. The heat from your hands will smooth out the dough; which, at first, will appear to be too dry and crumbly – but the more you work it, like a meatloaf, the better it gets.
Drop by rounded tablespoonful onto ungreased baking sheets, 2 inches apart. Bake at 400°F for 12 minutes. Do not overbake! These are such a dark color to start with, that you can’t be sure if they are over-baking just by looking at them.
[NOTE:] Some may burn on the bottom if you do not have the cookie sheet on the center rack, or if you leave them in a minute too long!
IMPORTANT: because the cookies are so fragile while hot, you must let them cool on the baking sheet for 2 minutes before moving them, carefully, onto paper towels to finish cooling. If you let them cool too long on the baking sheet, they may stick to it – return the cookie sheet to the oven for a few seconds to loosen the cookies. Makes 5 dozen.
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