- Sift flour, salt and bicarbonate of soda into a mixing bowl. Add pecans and chocolate chips.
- Cream with an electric mixer the butter and sugars in another bowl until pale and fluffy. Add egg and mix until combined. Fold in the dry ingredients and form into 2 logs about 4cm in diameter, wrap tightly in cling wrap and chill for 1-2 hrs in the refrigerator before baking.
- Preheat oven to 170ºC, line a baking tray with baking paper. Unwrap logs and cut into 1.5cm thick slices. Place on baking tray allowing enough room for spreading and bake for 12 minutes. Cool on a wire rack.
Today I had planned to post a recipe for Confit Garlic and Thyme Bread however the last couple of days my cooking skills have been failing me. I’m blaming it on this damn cold I have. It hasn’t mattered what I put in the oven this past weekend it all came out looking and tasting nothing like it should. Well almost everything. The only thing that has managed to come out of the oven looking and tasting like it should are these chocolate chip and pecan cookies. These have been my morning and afternoon tea, after dinner treat and fill a pretty plate to enjoy with friends choice of cookie for a few weeks now and today when I pulled yet another batch from the oven I thought I would share them with you. These are certainly not the prettiest cookies but they are oh so good and most of all not even a damn cold can get in the way of your baking skills when it comes to these. Melissa ox Chocolate chip & pecan cookies Original recipe from Melissa 125g plain flour pinch salt ½ tsp bicarbonate of soda 110g roasted pecans 150g bittersweet choc chips 120g unsalted butter, softened 1 egg 80g castor sugar 80g raw sugar