Pecan Chocolate Chip Cookies
Slightly chewy, Pecan Chocolate Chip cookies are crammed full of chocolate and nuts.
Servings: 18 cookies
Ingredients
- 75 g pecans
- 100 g butter
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- 200 g self-raising flour
- 150 g chocolate polka dots
Equipment
2 baking trays
Ideally, hand mixer or stand mixer
Instructions
Preparation:
- Grease the baking trays if you aren’t using a liner
- Roughly chop the pecansYou want them the same size or slightly bigger than the chocolate drops
For the Pecan Chocolate Chip Cookies:
- Using a stand mixer or hand mixer, beat the butter and sugars together on high
- Beat in the egg and vanilla extract
- On slow, mix in the flour until you have a ball of dough
- On very slow (or by hand), mix in the chocolate polka dots and pecans
- Put your ball of dough in a plastic bag/plastic box with lid, or wrap it in clingfilm. Chill in the fridge for about an hourYou can leave it overnight if necessary
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Pinch dough from the ball and roll into a small ball in your hands. Use about the size of a heaped teaspoonful. Make the balls slightly taller than wide and slightly flatten on topYou will make about 18 cookies
- Put on the baking sheet leaving plenty of space between
- Cook for 12-15 minutes until barely beginning to brown at the edgesCheck after 12 minutes – they will continue to cook out of the oven
- Remove from the oven and leave on the baking sheet for 10 minutes
- Transfer to a wire cooling rack.
Notes
Everyday Cooks Tips:
Storage:- Store in an airtight container for up to a week
- Prepare the dough 1-2 days before cooking OR
- Freeze the dough until required