Chocolate Pecan Cookies Recipe

Ingredients :

Preparation & cook time : 55 minutes (plus cooling)

Makes 24

Method :

Preheat oven to 180°C/160°C fan-forced. Grease oven trays; line with baking paper.
Process pecan pieces until ground finely.
Beat butter, sugar, extract and ground pecans in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Stir in sifted flours, then chopped chocolate.
Roll rounded tablespoons of mixture into balls; place 7cm apart on trays, flatten slightly. Top with whole pecans.
Bake cookies about 20 minutes. Cool on trays.
Drizzle cookies with melted chocolate.

Baking Tips

Storage : Cookies can be stored in an airtight container for up to one week.

butter : 125g is equal to one stick (4 ounces) butter. Unsalted butter often called "sweet" butter as it has no added salt. The salt content of regular salted butter is sometimes discernable in a sweet recipe, especially with chocolate. You can use regular butter in most cakes and baking, but it's advisable to stick to unsalted butter when it's specified in delicate toppings, icings and so on.
caster sugar is superfine or finely granulated table sugar.
vanilla extract is vanilla beans that have been submerged in water. Vanilla essence is not a suitable substitute.
brown rice flour is gluten-free flour made from ground brown rice; retains the outer bran layer of the grain, containing fiber and essential oils.
corn flour is a thickening agent used in cooking; also called cornstarch. Available made from corn or wheat. Maize is corn, so whichever word appears on the packet is right for you. It's the "wheat" word you need to avoid.
dark eating chocolate (70% cocoa solids) also called semi-sweet; made of a high percentage of cocoa liquor and cocoa butter, and a little added sugar. We use dark eating chocolate unless stated otherwise.

√ gluten-free √ wheat-free √ yeast-free