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!
These soft, chewy orange biscuits are probably one of my favourite biscuits ever. But they’re not just orange biscuits. They’re orange biscuits dipped in bitter dark chocolate and sprinkled with toasted sesame seeds. Lightly fragranced with fresh oranges, they’re bright and sunshiny. But it’s the luscious, dark, bitter chocolate that makes this biscuit for me. It’s the kind of biscuit that’ll take to straight to biscuit heaven, and that’s a place I’m sure we all want to be in.
Makes about 15 medium sized cookies
- 70 g butter
- 30 g sugar
- 1 tablespoon honey
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 80 g flour
- 20 g almond meal
- ½ teaspoon baking soda
- 100 g dark chocolate
- ½ teaspoon coconut oil
- 1 tablespoon sesame seeds
- Pre-heat the oven to 175°C and line a baking tray with baking paper.
- In a bowl, cream the butter, sugar, honey and orange juice.
- Sift in the flour, almond meal and baking soda. If the mixture looks too wet, add a little more flour. It should come together to form a slightly wet dough.
- Divide the dough into 15 equal sized balls. Then, flatten by pressing each ball of dough between your palms.
- Bake for 12-15 minutes, or until the cookies are dry to touch but not hard. Let the cookies cool at room temperature and then place in the freezer for about 10-15 minutes. This helps the chocolate glaze stay on the cookies.
- In a saucepan, over low heat, toast the sesame seeds until golden. Leave to cool.
- Melt the dark chocolate in the microwave in 30 second intervals. Add in the coconut oil and stir.
- Dip half of each cookie in the chocolate and place on a baking tray lined with baking paper. Immediately sprinkle with the sesame seeds.
- Place the cookies in the fridge to help the chocolate set.
I can’t stop eating these cookies. I think I prefer them over chocolate chip cookies, and that’s saying a lot. They’re filled with earthy bitterness and toasty warmth. I had a bottle of ginger and honey preserve lying around. And adding it in was pretty much a last minute decision. An excellent decision. With bitter dark chocolate, and spiced warm ginger, they’re just perfect. They’re easy, throw everything into a bowl kind of easy. And honestly, it’s even easier to eat them all by yourself.
Recipe adapted from Linda Lomelino
*You will need to make the brown butter ahead of time, since it needs to set before you can use it.
- 100 g unsalted butter
- 50 g brown sugar
- 2 tablespoons honey
- ¾ teaspoon ground cinnamon
- 1 tablespoon ginger and honey preserve
- 120 g flour
- ½ teaspoon baking soda
- ¼ cup dark chocolate chips
- ¼ teaspoon salt
- In a small saucepan, cook the butter on low heat. Continue cooking until the milk solids have separated from the butter and have turned golden brown. You will know the butter is done when it has a nutty aroma.
- Set the butter aside and allow it to come to room temperature. Then, place it in the freezer to set.
- Preheat oven to 175°C.
- In a bowl, cream the brown butter, sugar, honey, cinnamon and the preserve until light and fluffy.
- Sift the flour, baking soda and salt. Add the flour mixture to the butter mixture and stir until a dough forms. Add in the chocolate chips.
- Cover a baking sheet with baking paper. Roll the dough into 13-15 small balls, place on the baking sheet and flatten them slightly.
- Bake for 10 minutes. The cookies will look soft and undercooked, but will continue to harden a bit after they are out of the oven. For slightly crunchier cookies, bake for 12-15 minutes.