I have a thing for chocolate chips cookies – to eat and to make, because it’s just so easy, and takes no time. Within half a hour you can have freshly homemade cookies – what not to like. As a bit of a twist, I have added pecan nuts to this recipe – I like nuts in my cookies – my children don’t. They just want them plain with chocolate, preferable milk chocolate.
Chocolate and pecan cookies
- 215 gram flour
- 1 tsp baking powder
- 115 gram butter soft
- 125 gram light muscovado sugar
- 50 gramm sugar
- 1/2 tsp vanilla extract
- 150 gram chocolate - chopped Half Valrhona Dulcey 32% and half Blanc Ivoire 35 %
- 100 gram pecan nuts
Combined all the ingredients either with a spoon or a freestanding mixer. I normally use my mixer as it takes no time and it's so easy
Spoon out the batter and place on a baking sheet. I use an ice cream scoop to make sure that they are the same size. Remember to space them apart, as the batter will melt and spread out.
Bake for 10-15 minutes af 180 ℃ until the start to get light brown on the edges. The should still be a bit soft in the middel.
Place on a cooling rack to cool
Enjoy with a cold glass of milk or a nice cup of coffee