The Pecan and chocolate chip cookies Recipe Everyone loves cookies. And no one will be able to resist this deliciously gooey combination of pecan nuts and chocolate. The cookies keep well in a jar for a couple of days.
Makes 24
IngredientS:
7 tbsp butter, at room temperature
1⁄4 cup superfine sugar
11⁄4 cups self-rising flour, plus
a little extra to dust
1⁄2 tsp vanilla extract
13⁄4oz (50g) milk chocolate chips
13⁄4oz (50g) pecan nuts, chopped
Method:
1 Preheat the oven to 350˚F (180˚C). Put the butter and sugar into a bowl and mix together with a wooden spoon until light and fluffy. Stir in the flour, then add the vanilla extract, chocolate chips, and pecans and mix to a soft dough.
2 Knead the dough lightly on a floured work surface, then divide into 24 balls. Flatten the balls with the palm of your hand and arrange on two baking sheets lined with baking parchment. Space them out so they have room to spread.
3 Bake for 20–25 minutes or until lightly golden. Transfer to a wire rack to cool.
PREPARE AHEAD AND FREEZE
The cookies can be made up to 2 days ahead and kept in a sealed container. Freeze the raw mixture or the cooked cookies for up to 2 months.
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| Pecan and chocolate chip cookies |
