A friend and I baked some delicious cookies yesterday and they look like this:
I found the recipe in ‘The Great Big Cookie Book’ by Hilaire Walden and I thought these cookies were too delicious not to share…
175 g/6 oz plain chocolate, chopped
115 g/ 4 oz unsalted butter, chopped
90 g/ 3 1/2 oz granulated sugar
50 g/ 2 oz light brown sugar
40 g/ 1 1/2 oz plain flour
25 g/ 1 oz cocoa powder
5 ml/ 1 tsp baking powder
10 ml/ 2 tsp vanilla essence
pinch of salt
115 g/ 4 oz pecans, toasted and coarsely chopped
175 g/ 6 oz plain chocolate chips
115 g/ 4 oz fine quality white chocolate, chopped into 5mm pieces
115 g/ 4 oz fine quality milk chocolate, chopped into 5mm pieces
- Preheat oven to 160 C/325 F/ Gas 3. Grease 2 baking sheets. In a saucepan over a low heat, melt plain chocolate and butter until smooth. Remove from heat and set aside.
- In a large mixing bowl, use an electric beater to beat the eggs and sugars for a couple minutes, until pale and creamy. Gradually pour in the melted chocolate mixture, beating until well blended. Then beat in the flour, cocoa powder, baking powder, vanilla essence and salt until just blended. Stir in the nuts, chocolate chips and chocolate pieces.
- Drop heaped tablespoons of the mixture on to the prepared baking sheets about 10 cm apart. Squash them a little bit and bake for 8-10 minutes. Wait until the tops are shiny and cracked and the edges look crisp. Don’t over bake or they’ll become fragile.
- When you pull them out, give them a minute to cool and stiffen on the baking sheet before transferring onto wire cooling racks or they’ll fall apart like they did when I was a little too eager to get them onto the racks…