Wednesday, July 7, 2010

Nuts About Double Chocolate Pecan Cookies

I think this is number 3 in the Twookieparty epic and these were divine.  They spread like mad in the oven so either space them  
v  e  r  y   far apart or be prepared for one big sheet of cookie which you can break into chunks by hand (which is how I did it).  The original recipe just used dark chocolate but I really liked the colour contrast of the white against the pecan nuts.  If you don't like pecans (you weirdo...) use almonds, hazelnuts or walnuts if that's what floats your boat.  If you're rich, macadamia nuts would be gorgeous!

Double Chocolate Pecan Cookies

100g Dark Chocolate, roughly chopped
100g White Chocolate, roughly chopped
100g Butter, chopped
50g Muscovado Sugar
85g Caster Sugar
1tsp Vanilla Extract
1 Egg, beaten
100g Pecan nuts
100g plain flour
1tsp Bicarbonate of Soda

Line two baking sheets with parchment and preheat your oven to 180c/160c Fan/Gas Mark 4

Melt the dark chocolate in the microwave or bain marie until smooth and glossy.
In a food processor or large bowl, beat the butter, sugars, vanilla & egg until smooth.

Now stir in 3/4 of the pecan nuts & white chocolate, the melted chocolate, flour & bicarbonate of soda.

Heap spoonfuls of the mix onto the baking sheets, remembering to leave  L  O  A  D  S  of space as they spread like mad, or just ignore me to make a giant sheet cookie.  Poke in the remaining nuts & chocolate.

Bake for 12 minutes until firm.  Leave them to cool on the sheets.

These keep for... 5 days & counting now in an airtight tin!

1 comment:

  1. And just how have you managed to let them last 5 days...? They look AMAZING :)