I love nothing more than a warm cookie, oozing with chocolate, just out of the oven. These Pecan Dark Chocolate Chunk Cookies are rich and sinful, filled with bitter pools of dark chocolate. The pecans bring with them a beautiful, toasty warmth, that just works so well with the chocolate. They’re the perfect melt-away-in-the-mouth texture.
*makes about 16 cookies
- 170 g flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 125 g unsalted butter, at room temperature
- 80 g granulated sugar
- 50 g dark muscavado suagr
- 1 egg
- 1 tbsp vanilla extract
- 150 g dark chocolate, roughly chopped
- 100 g pecans, roughly chopped
- Pre-heat the oven to 180°C.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and espresso powder.
- In a separate bowl, add the butter and sugars. Using and electric mixer, beat the two together until light and fluffy (at least 5 minutes). Add in the egg and vanilla, and mix until smooth.
- Fold in the flour mixture. Finally fold in the chocolate and pecans (reserve some to top the cookies with just before baking).
- Cover the dough with plastic wrap and chill for at least 1 hour and up to 36 hours (a longer rest results in a better texture and flavour).
- Using a small ice cream scoop, scoop the dough on to a baking tray lined with baking paper.
- Top with the reserved chocolate and pecans and bake for 9-11 minutes. At the 6 minute mark, take the tray out and bang on the counter a couple of times before returning to the oven.
- Top with sea salt and enjoy!
There is nothing more comforting than freshly baked chocolate chip cookies. And these cookies are just perfect. They’re crisp on the outside yet soft and chewy on the inside. The kind of beautiful fudgey chewiness that just melts away in your mouth.
- 90g white sugar
- 200g packed brown sugar
- 110g unsalted butter
- ½ teaspoon salt
- 1 whole egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 200g all purpose flour
- ½ teaspoon baking soda
- 7 ounces dark chocolate, roughly chopped
- Add the butter to a small saucepan and place over low heat. Cook the butter until it is brown and gives off a toasty aroma. Immediately transfer to a heat-proof bowl to stop the browning. Let the butter come to room temperature.
- Now add in the white and brown sugar and whisk well for at least 3 minutes, until light and creamy. Add in the egg and egg yolk and whisk well. Now add in the vanilla extract.
- Sift in the flour and baking soda and fold to combine.
- Finally, fold in the chopped chocolate pieces.
- Cover the bowl with plastic wrap and let it rest in the fridge for at least 1 hour, preferably over-night.
- Pre-heat the oven to 180°C. Line a baking tray with baking paper.
- Scoop the cookie dough using in ice-cream scoop, leaving enough space between each of the cookies. Bake for 12-15 minutes. At the end of 7 minutes, take out the tray, sprinkle some sea salt on each cookie (optional) and bang it on you counter. Repeat the banging process every two minutes till the end of baking time. Leave the cookies to cool completely.
Tips for the perfect cookie:
- Whisk your butter and sugars very well. This results in the perfect crisp on the outside, soft in the middle cookie.
- When you chop your chocolate, make sure you have uneven sized chunks. This adds a nice variation to your cookie are creates beautiful pools of chocolate.
- Let your dough rest in the fridge. The longer you leave it to rest, the better the flavour will be. You can even leave it to rest for up to 3 days.
- Do not over-crowd your tray when you bake the cookies, they need space to spread and cook evenly. With an ice-cream scoop you may only be able to fit 4-5 cookies on one tray.
- Bang your tray every two minutes after the 9 minute mark! It sounds crazy but it works.