They say everything is BIG in Texas! And our idea of a chocolate chip cookie is a BIG Hershey's Kiss!
Ingredients:
1 stick butter softened
1/2 cup packed dark brown sugar
1/4 granulated sugar
2 tablespoons wheat germ
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
1/2 cup plus 1 teaspoon all-purpose flour
1/2 cup Cappadona Ranch Mesquite Bean Flour
1 cup pecans halves or chunks
2 cups Hershey's Kisses, with or without almonds
Directions:
Combine butter and next four ingredients in a bowl. Mix with a wooden spoon until creamy. Add vanilla, egg, and baking soda and blend until smooth. Mix the flours until smooth. Add pecans and kisses. Cover and chill for a minimum of two hours. Used to heaping tablespoons dough to make one cookie. (I make sure each cookie has at least 3 Hershey kisses and 2 pecan halves.) Drop Joe onto foil lined baking sheets, 4 to 6 cookies per sheet. (Instead of foil I use parchment paper.) bake at 350° for 10 to 15 minutes. Cool slightly on pan. Enjoy!
Yield:
12 to 18 cookies Note: Doubling this recipe is not recommended.
Recipe by my Tia Mariella Gorena published in Mesquite Country Cookbook