Name: Chocolate chunk pecan cookies
Cook time: 12 min
Total time: 27 min
Yield: Makes 12
Cuisine: American
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 pecan; 100g plain flour; 1 tsp bicarbonate of soda

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Chocolate chunk pecan cookies

Chocolate chunk pecan cookies

Sara Buenfeld

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Makes 12

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 4.3 out of 5.72 ratingsRate

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You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit

Easily doubled

Easily halved

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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 pecan
100g plain flour
1 tsp bicarbonate of soda

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Nutrition: per serving

kcal294
fat20g
saturates8g
carbs27g
sugars17g
fibre2g
protein4g
salt0.44g

low

Method

step 1

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.
step 2

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.
step 3

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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A star rating of 4.3 out of 5.72 ratings

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