white and dark choco­late pecan cook­ies

Sunday Tasmanian - Tassie Living - - TASTE -

1 cup ( 175g) brown su­gar ¾ cup ( 165g) white su­gar 150g un­salted but­ter, soft­ened 2 tea­spoons vanilla ex­tract 1 egg 1 ½ cups ( 225g) plain flour, sifted ½ tea­spoon bak­ing pow­der, sifted ¼ cup ( 25g) Dutch co­coa, sifted ½ tea­spoon ta­ble salt 200g dark choco­late, chopped 180g white choco­late, chopped 180g pecans, roughly chopped

Pre­heat oven to 160C. Place the brown and white sug­ars, but­ter and vanilla in the bowl of an elec­tric mixer and beat for 8- 10 min­utes or un­til pale and creamy. Add the egg and beat well to com­bine. Add the flour, bak­ing pow­der, co­coa and salt and beat on low speed un­til a dough forms. Add the dark and white choco­late and pecans and fold to com­bine. Roll two ta­ble­spoons of dough into balls and flat­ten. Place on lightly greased bak­ing trays lined with non- stick bak­ing paper, al­low­ing room to spread. Bake for 10- 12 min­utes or un­til the edges are firm and the cen­tres are still a lit­tle soft. Makes 30.

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