College football season is underway and that means it's time to bring your tailgate game to the next level! Royal Cup and al.com are bringing you recipes guaranteed to impress your friends at your tailgate or game day gathering with our Ultimate Tailgate with Southern Chefs.
Check out this recipe for "Half Moon Cookies" from our friends at al.com, and watch Chef Chris Bartlett from Full Moon BBQ prepare this quick and easy dish in the video above!
Full Moon Bar-B-Que's Half-Moon Cookies
(Makes about 4 dozen)
2 1/4 cups all-purpose flour, unsifted
1 teaspoon baking soda
1 teaspoon salt
½ pound butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla
3 cups semi-sweet chocolate chips
1 cup pecans, chopped
Directions:
Preheat oven to 375 degrees
Combine flour, baking soda and salt in a medium bowl then set aside
Cream together butter, sugar and brown sugar in a large bowl
Beat in eggs and vanilla
Slowly add the dry ingredients until blended, then stir in the chocolate chips and pecans
Use a rounded teaspoon to scoop out dough and drop onto an ungreased cookie sheet
Bake 8 to 10 minutes, then cool cookies on a rack and refrigerate.
Milk Chocolate Dip
1 pound Hershey bar
Directions:
Melt Hershey bar slowly
Take cookie after it has been refrigerated and dip half of it into chocolate
Set on a sheet pan to cool
