Irresistible. Chewie in the middle which is balanced by the crunchiness of the pecan. The chocolate flavour is sublimed by the fleur de sel.
8 big cookies
140 g salted butter, softened
140 g brown sugar
2 teaspoon vanilla extract
1 large egg
225 g plain flour
½ teaspoon bicarbonate of soda
¼ teaspoon salt
300 g chocolate chips (mix of dark and milk chocolate)
200 g pecan nuts
Heat the oven to 200C.
Roughly chop the chocolate and the pecan nuts separately.
Roast the pecan in the oven for 10 minutes (until you can smell the roasted pecan). Once cooked let them cool down.
Put softened salted butter and brown sugar into a bowl and beat until creamy.
Beat in 2 tsp vanilla extract and 1 large egg.
Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
Add the chopped chocolate and roasted pecan to the mix and stir well.
Use your hands to make 8 big balls. Lay them on a baking tray and freeze for at least 1hour.
Bake the frozen balls at 180C for 14 minutes until they are light brown on the edges and still slightly soft in the centre if you press them. They will get harder when they cool down.
Use your hands to make 8 big balls. Lay them on a baking tray and freeze for at least 1 hour.
Leave them on the tray for at least one hour to cool down.