Name: Pecan choc-chunk cookies
Cook time: 30 min
Total time: 30 min
Ingredients: 125 gram butter, softened; 1/4 cup (55g) caster (superfine) sugar; 1/4 cup (55g) firmly packed light brown sugar; 1 egg; 1 cup (150g) plain (all-purpose) flour; 3/4 cup (90g) ground pecans; 150 gram milk eating chocolate, chopped coarsely; 1/2 cup (60g) pecans, coarsely chopped

Ingredients

125 gram butter, softened

1/4 cup (55g) caster (superfine) sugar

1/4 cup (55g) firmly packed light brown sugar

1 egg

1 cup (150g) plain (all-purpose) flour

3/4 cup (90g) ground pecans

150 gram milk eating chocolate, chopped coarsely

1/2 cup (60g) pecans, coarsely chopped

Method

1.Preheat oven to 180°C (160°C fan forced). Grease oven trays, line with baking paper.

2.Beat butter, sugars and egg in small bowl with electric mixer until combined, stir in sifted flour, ground pecans, chocolate and chopped pecans.

3.Drop level tablespoons of mixture about 5cm (2 inches) apart on trays, flatten slightly. Bake about 15 minutes, cool on trays.

You will need approximately 1 cup (120g) pecans to make enough ground pecans for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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