Pecan and White Chocolate Cookies

12 Apr
Presentation is key

Presentation is key

 

Now that I have convinced some hapless young man to court me (yeah. I said it.) I seem to be baking quite a lot. Obviously on the face of it, it is because I enjoy it and like carby foodstuffs, but clearly it’s all just a clever ploy to buy his friends’ affections and get them onside. Deep down I think we all know that this is the crumbly biscuity base of all baking.

After drooling over Bree’s cranberry and white chocolate chip cookies I finally gave them a go yesterday. I decided to put my own spin on them* and do pecan and white chocolate cookies instead. And I refuse to let anyone tell me they are anything but bloody delicious.

*Waitrose didn’t have any dried cranberries

I have shamelessly stolen the recipe off the Average Baker here, but hey, I’ve got far shitter pictures and I’m not as funny so why would you bother reading that one?

You will need:

80g caster sugar
80g soft brown sugar
135g of unsalted butter – make sure it’s softened because otherwise, well, ballache.
1 teaspoon vanilla essence
1 egg – free range, because you are not a monster
190g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
100g white chocolate chips

100g pecans – chopped into chunks

Stick the oven on at 170ºc and get your whisking elbow out. Or just an electric whisk if you are full on lazy like me.

Cream together the butter and sugar, then add the vanilla and the egg and whisk again. Nice, isn’t it? All soft and creamy. Well, guess what? Not for long.

Sift in half the flour, cinnamon and baking powder and mix in. Once it’s all combined add the other half and repeat.

Chuck the pecans and the chocolate in and stir. I tried my best to get them as evenly distributed as possible, but my best is distinctly below par and they still turned out all right, so.

Stick some grease-proof paper on an oven tray. I don’t know why, but grease-proof paper is one of my favourite things. It’s paper! That you put in the OVEN!

Grab some of the dough and roll it into balls, I did mine about the size of golf balls. They spread quite a lot in the oven so space them out well.

cookies

Stick them in the oven and then freak out because OMG THEY’RE MELTING!!!111!!! then tweet Bree in a panic. Only, you don’t have to, because I already did that and it’s fine. In her words: “Biscuits are nature’s miracles. Leave to cook and cool, then see.”

photo 1
Take them out after fifteen minutes or when they’re golden and leave to cool on a rack. Then use them to bribe people.
cookies
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One Response to “Pecan and White Chocolate Cookies”

  1. mattdupuy April 12, 2013 at 1:48 pm #

    They look aces. The melting-in-the-oven thing is a bit disconcerting, though. Makes them a bit witchy.

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