Mrs. Fields ain’t got nothin’ on me!
Although I’ve heard expats complaining about the consistency of their cookies being off, I’ve never had that problem with this recipe. For flour, I use Gold Puder type 405 für feine Backwaren, for butter I use Meggle die Alpenbutter, and for chocolate I use Sarotti and/or Côte D’Or brands.
200g each semi-sweet chocolate (Halbbitter), at least 70% cacao bittersweet chocolate (Edelbitter) and milk chocolate (Vollmilch), chopped
3/4 cup white sugar
3/4 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
225g pecans, chopped
Heat over to 375 degrees F. Whisk together flour, baking soda and salt in a small bowl. In a large mixing bowl, cream the butter well, then add the white and brown sugar. Once these are well combined, add the eggs and vanilla. Slowly blend the flour mixture into the creamed mixture. Stir in the nuts and chocolate pieces. Drop by tablespoon onto ungreased cookie sheet (I usually get a dozen on a German-sized sheet). Bake for approximately 10 minutes, or until golden brown.