Chocolate chunk pecan cookies
You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit
Difficulty and servings
Makes 12
Preperation and cooking times
Prep 15 mins
Cook 12 mins
- Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.
- Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
- Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.
Recipe from Good Food magazine, April 2008.
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Per serving
294 kcalories, protein 4g, carbohydrate 27g, fat 20 g, saturated fat 8g, fibre 2g, salt 0.44 g
'These cookies are great to bake with the kids - they're easy to make and the result was a big hit. I have put the recipe on my fridge door and plan to use it again and again.'
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http://www.bbcgoodfood.com/recipes/5720/
Difficulty and servings
Makes 12
Preperation and cooking times
Prep 15 mins
Cook 12 mins
Ingredients
- 200g dark chocolate , broken into squares (we like Green & Black's)
- 100g butter , chopped
- 50g light muscovado sugar
- 85g golden caster sugar
- 1 tsp vanilla extract
- 1 egg , beaten
- 100g whole pecans
- 100g plain flour
- 1 tsp bicarbonate of soda
Per serving
294 kcalories, protein 4g, carbohydrate 27g, fat 20 g, saturated fat 8g, fibre 2g, salt 0.44 g




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