PECAN CHOCOCHIP COOKIES

The baking time was the only time taking process. They vanished within no time!!

My daughter loves the colour and appearance of pecans. I prepared these to see that smile on her face.

Pecans are close relative of walnuts. They can be replaced with walnuts with not much change in taste. Pecans have a wrinkled structure, crunchy texture and buttery flavour. They are a powerhouse of vitamins and minerals with wonderful health benefits.

Toasting the pecans is an important and should not be skipped. It does make a lot of difference in taste.

I have used the regular salted butter. Ensure that butter and all other ingredients are at room temperature before use. Add a pinch of salt if using unsalted butter.

Half and half combination of white and brown sugar imparts a very nice taste. If you wish white sugar can be completely avoided. Replace it with another half cup of brown sugar.

Recipe for Pecan Chocochip Cookies

Ingredients for Pecan Chocochip Cookies

• 100gms butter
• 1 cup cooking chocolate (roughly chopped)
• ½ cup pecans (roughly chopped)
• 1 ¼ cups all purpose flour (maida)
• 1 tbsp cornflour
• 1 egg
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• ½ baking soda

How to make

Lightly toast the pecans on medium heat for 2 minutes.

Cream butter, white and brown sugar till light and pale in colour.

Add an egg and vanilla essence. Beat again till well combined.

Sift in the flour, cornflour and baking soda.

Fold it gently until well combined.

Also fold in the chopped pecans and chocolate.

Divide the cookie dough into 16 equal portions. Roughly shape them into balls.

Place the cookie dough balls on your baking tray. As the cookies are going to rise and spread on the tray, space them such that they are 2 inches apart.

Bake in a preheated oven at 200 deg Celsius for 20 minutes.