Chocolate, Raisin and Pecan Cookies

Makes 14, Prep and Cook 1 hour, 10 mins

¼ cup cocoa powder 250g unsalted butter, chopped,

at room temperature

¾ cup caster sugar

1 tsp vanilla extract

1 egg

2 cups plain flour

1 tsp baking powder 200g block dark cooking

chocolate, roughly chopped ½ cup raisins

½ cup roughly chopped pecans 1 Grease and line two large oven trays with baking paper.

2 Dissolve cocoa in ¼ cup boiling water in a small bowl. Whisk until smooth. Cool slightly.

3 Beat butter, sugar and vanilla in small bowl with an electric mixer until light and fluffy. Beat in egg. Beat in cocoa mixture until combined. Transfer to a large bowl.

4 Add sifted flour and baking powder. Stir until combined. Stir in chocolate, raisins and pecans. Turn out onto a lightly floured bench. Divide into two equal portions. Shape each portion into a flat disc. Wrap in plastic wrap. Refrigerate for about 1 hour, or until firm. 5 Roll out one portion between two sheets of baking paper until 2cm thick. Using a 7cm round cutter, cut out seven rounds, re-rolling dough as necessary. Place about 4cm apart on one of the prepared trays. Repeat with remaining dough portion.

6 Cook in a moderately slow oven (160C) for about 25 minutes, swapping trays halfway, or until firm to touch. Stand on trays for 5 minutes, then transfer to a wire rack to cool completely.