These pecan nut chocolate cookies are a classic. Textured and crisp on the outside and soft in the inside, they are such a tasty treat. And who doesn’t love a chocolate and nut combo..
Prep time: 25 mins
Fridge time: 30 mins
Bake time: 12 mins
Total time: approx 1 hour, 10 mins
160g Risen Mighty White Bread Flour
115g butter, cubed
65g caster sugar
65g maple syup
100g toasted pecans
140g chocolate chips
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanillla essence
Toast the pecan nuts lightly under a grill. Either break them up into pieces of keep them whole – up to you!
In a large mixing bowl, cream together the butter, sugar and maple syrup until combined. Add the egg and mix well.
In another bowl mix the flour, salt and baking soda. Gradually stir the flour mixture in into the butter mixture. Don’t over mix.
Once combined, stir in the chocolate chips, toasted pecans and vanilla essence. Again, be careful not to over mix the dough. It will be sticky and batter-like.
Pop the cookie mixture into the fridge for 30 minutes.
Preheat the oven to 180C and line two baking trays with parchment paper.
Scoop 1 tablespoon sized spoonful of cookie dough onto the lined sheets. Leave at least 2 inches between them as they will spread. We got 6 scoops per baking sheet.
Bake for 10-12 minutes or until the edges are browned and leave to cool.