These chocolate chip cookies use ground pecans and coconut in the flour mixture and the darkest chocolate to give them a deep, sophisticated taste.
- 75g desiccated coconut
- 150g pecans
- 125g plain flour
- 1/2tsp baking powder
- 1/2tsp salt
- 125g unsalted butter, softened
- 80g light brown sugar
- 50g caster sugar
- 1 large free range egg
- 2tbsp black treacle
- 200g best quality dark chocolate, chopped
- Preheat the oven to 175C and line two cookie sheets with baking parchment. Spread the coconut and pecans onto each of the lined cookie sheets and bake for 8 minutes until lightly toasted and fragrant. Allow to cool.
- Take 50g of the toasted pecan nuts and transfer them to a food processor and pulse until they form fine crumbs. Chop the remaining pecans roughly and set aside.
- Stir the toasted coconut, pecan crumbs, flour, baking powder and salt together and set aside. In the bowl of an electric mixer mix together the butter and sugars until light and fluffy, around 5 minutes. Beat in the egg followed by the black treacle then dump the flour mixture in and mix slowly until just combined. Stir through the chocolate and chopped pecans then cover the bowl with cling film and rest in the fridge for 1 hour or up to overnight.
- When you’re ready to bake the cookies scoop out heaped tablespoons of the dough and place on the prepared baking sheets from toasting the nuts, giving the cookies a little room to spread. Bake the cookies for 10 minutes, allow to cool slightly on the baking tray before removing to a wire rack to finish cooling.
- Prep Time: 20 minutes plus chilling
- Cook Time: 18 minutes
- Category: Baking
- Cuisine: American