chocolate, malt and pecan cookies
- 200g unsalted butter, chopped, melted and cooled
- 1 cup (175g) brown sugar
- ¾ cup (165g) white (granulated) sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon bicarbonate of (baking) soda
- ¼ teaspoon baking powder
- 1 teaspoon water
- 2 cups (300g) plain (all-purpose) flour
- ¾ cup (90g) malted milk powder
- ¼ teaspoon table salt
- 200g dark chocolate, chopped
- 1 cup (120g) pecans, chopped
- Preheat oven to 160°C (325°F).
- Place the butter, brown sugar and white sugar in the bowl of an electric mixer and beat on medium speed for 6–8 minutes or until combined and sandy in texture. Add the egg, egg yolk and vanilla, increase speed to high and beat for a further 2 minutes or until pale and creamy.
- Place the bicarbonate of soda, baking powder and water in a small bowl and mix to combine.
- Add the bicarbonate mixture, flour, malted milk powder and salt to the butter mixture, and beat on low speed until combined. Stir through the chocolate and pecans.
- Place ¼ cupfuls of the cookie mixture, in batches, onto 2 large baking trays lined with non-stick baking paper, allowing room to spread. Cook for 20 minutes or until golden brown and firm to the touch. Set aside to cool for 10 minutes before transferring to wire racks to cool completely. Repeat with the remaining cookie dough. Serve. Makes 15 large cookies.
TIP
Store the cookies in an airtight container for up to four days.
Photography: Chris Court
© DONNA HAY GROUP
