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Chocolate chunk pecan cookies

Chocolate chunk pecan cookies

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(56 ratings)

Prep: 15 mins Cook: 12 mins

Easy

Makes 12
You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal294
  • fat20g
  • saturates8g
  • carbs27g
  • sugars17g
  • fibre2g
  • protein4g
  • salt0.44g
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Ingredients

  • 200g dark chocolate, broken into squares (we like Green & Black's)
  • 100g butter, chopped

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g light muscovado sugar
  • 85g golden caster sugar
  • 1 tsp vanilla extract
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g whole pecan

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g plain flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

Method

  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.

  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.

  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.

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Comments (80)

glossy2's picture

After reading most reviews I tweaked recipe and they turned out great.
I added an extra 40gms plain flour, half teaspoon of bicarb of soda and chopped the pecans and chocolate. I agree to place mixture into fridge for an hour before baking.
I only made walnut size dollops onto baking sheet covered in parchment paper - 9 per tray and baked for 12 minutes exactly.
Have frozen most of them but very quick to thaw out.
Loved them and I didn't use G&B chocolate.

Hansku's picture
5

Devilishly good.

clarab8's picture
5

These cookies did spread so I just left a really big gap in between them and when they were cooked i cut around the edges so that they were neat. I find that you have to use good quality chocolate otherwise it didn't taste as good. i melted some white chocolate and flicked it on top of the cookies once they were cooked as it gave the cookie a nice look and added some sweetness.

kitkath's picture

They taste great but agree with others they spread too much on the tray. I replaced recipe with walnuts and once cooked I used a circular cutter, which gave me loads of small cookies.

jessporter91's picture

Replaced pecans with 150g chopped nuts. Seemed to prevent the "spreading" problem for me. Probably just needs more flour (maybe 50g more?) until the right consistency is achieved.

helenhogg77's picture

First recipe on good food I won't be making again! Like other comments said, spread and are very thin, tried chilling dough etc.

jeanieh's picture

These cookies remind me of home (I'm Canadian). Very nice with a cup of tea!

sully113's picture

Appalling! I saw this was 5 star rated so didn't bother reading the reviews....no surprise that I have trays full of chocolate pancake gunk. When you read the reviews there are lots of people giving lower star ratings so there is no way this should be 5 star. Anyway, they taste good but look awful

neiceyw's picture

I managed to get normal cookie size rather than pancake sized!! Yay! Put the cookie dough in fridge for 30 - 60min before cooking so it forms a proper dough and cook on baking paper rather than a greased tray. This seemed to prevent the spreading. Also, don't be tempted to leave them in too long. They don't 'look' cooked after 12 minutes but crisp up on the outside really quickly when cooling. If you wait for the crispiness straight out of the oven then they will be crispy throughout and you will miss that chewy middle.

I was concerned about the calories but turns out any more than one is too much as they are so rich! My husband seems to be a fan. Very tasty!

gibsoncf01's picture

What do you do with the melted chocolate at the start?

gibsoncf01's picture

what do you do with the melted chocolate?

kazkennedy's picture
4

Just made these, and like a lot of people said, they spread far too much, even though I only used a small teaspoon, they still ended up about 4 inches across and as thin as a pancake!! Taste ok, bit too sweet, but nice and crispy on the outside and chewy in the middle. My first batch (had to do them in 5 batches 6 at a time) I did at 180 for 10 mins....and they went really crispy. Next 4 batches I turned the oven down to 160 and they are much better. Think next time I'll halve the sugar, and only put in the 85g of melted chocolate, as I think it's when the chocolate chunks are melting that is making them spread so much!!

neiceyw's picture

Tips to prevent spreading:

Chill the dough for 30-60 minutes before cooking
Place on baking paper rather than directly on the tray
Ensure oven temperature is correctly preheated and doesn't drop - don't open half way through
Use a level spoon of bicarbonate of soda and not heaped!

Worked for me!

helenlitton's picture
5

These are the first cookies I have ever made successfully, gooey in the centre and crisp around the edges. I will say that at 12 minutes, my biscuits were looking a bit cake like and squishy. My first batch I left in for a few more minutes because I was worried my oven was throwing off the cooking time, but they ended up a little burnt. The second batch I trusted the recipe time and found that the surface hardened and stabilised upon cooling. This is probably well known cookie-making knowledge, but as a novice I was worried I'd done something wrong!

careyg's picture
5

Just made these, they are delicious but spread to fill the whole baking sheet, didn't need longer than the 12 minute cooking time. Chewy and some crunch from the pecans.

jaysterhowl's picture
1

The cookies spread out to cover the whole baking tray, but they were very thin and came out really crunchy and not at all chewy. I think I overlooked them but the recipe says to bake until 'firm' - in this case almost burnt! They were also really greasy, even though I used the amount of butter stated in the recipe. Unpleasant and disappointing, won't be making these again!

absolutforme's picture
5

I've been making these since the first time they were in the magazine and they have never been less than amazing and always rapturously received

tamsal's picture
3

The cookies were quite dry and didn't taste all that good. Perhaps I left them in the oven too long but it said to leave them until firm so that's what I did! Probably wouldn't make them again.

mirena10's picture

I've made these cookies today and they are great:) Mine became much bigger than I've expected so next time I'll make 24 instead of 12. I've put walnuts and almond flakes in it instead of pecans.

e1l2l3i4e5v6's picture

Do you have to use muscovado sugar or can you just use extra golden caster sugar?
All so can I change the pecan nuts to white chocolate chunks?
Thanks, can't wait to make these!

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