Chocolate Chip Cookies with pecans
Ingredients
- 110 gr. (4 oz.) butter at room temperature
- 75 gr. (3 oz.) soft brown sugar
- 75 gr. (3 oz.) granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 175 gr. (6 oz.) self raising flour
- 1 tbsp. cornflour
- ½ tsp. salt
- 175 gr. (6 oz.) choc chips
- 75 gr. (3 oz.) coarsely chopped pecans
- Preheat oven to 170°C
Method
This is a good dough for freezing and having cookies ready for baking in no time. Make up and chill in the refrigerator then freeze in bags. See below for baking from frozen.
In a large bowl, cream together the butter and two sugars until creamy. Beat in the egg and the vanilla extract.
In a separate bowl, sift together the flour, cornflour and salt. Add to the creamed butter mix and blend in.
Add the chocolate chips and the chopped pecans.
Take spoonfuls (about 2 tablespoons) of the dough and shape into a ball. Wet your hands a little to do this.
Place onto a baking tray lined with baking parchment, no need to space them out just yet. Put into the fridge and chill for at least an hour. Then either freeze or bake.
To bake, place the chilled cookies onto a baking parchment-lined baking tray, leaving about 7.5 cm (3") between and around each one. Flatten slightly.
Bake for 15-18 minutes, until golden and lightly browned around the edges.
Cool on the baking tray.
If baking from frozen, place cookies on the lined baking sheet and let them thaw for 20 minutes. Bake as above.
Variation:
Sultana and Pecan Cookies - Replace the chocolate chips with 4 oz. sultanas