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Chocolate chunk pecan cookies

Chocolate chunk pecan cookies

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A star rating of 4.3 out of 5.70 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal294
fat20g
saturates8g
carbs27g
sugars17g
fibre2g
protein4g
low insalt0.44g
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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

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.

Goes well with

Recipe from Good Food magazine, April 2008

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Overall rating

A star rating of 4.3 out of 5.70 ratings
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