Recipes
Recipes with my own touch
Servings
36 cookies
Ingredients
230g butter, softened
180g white sugar
180g muscovado sugar
10ml vanilla extract
2 large eggs
420g cake flour
5ml bicarb
2.5ml baking powder
5ml salt
175g dark chocolate chips
175 white chocolate chips
125g pecan nuts, chopped
The ultimate chocolate chip cookie recipe
These cookies are so yummy! What makes this recipe so good is that you can freeze the batter! Simply roll into balls and freeze in a single layer in an airtight container for up to 3 months. I used Lindt Couverture white piccolo for the white chocolate and Valor dark 70% cocoa chocolate. The dark chocolate is sugar-free which makes this a little less of a guilty pleasure to indulge in!
Method
- Preheat the oven to 180 degrees fan.
- Line 2 baking pans with baking paper.
- Cream the butter and sugars together until pale.
- Add the eggs and vanilla and beat until creamy. This will take a couple of minutes.
- While this is beating, sift together the dry ingredients and add to the egg mixture.
- Mix in the chocolate chips and pecan nuts until well combined.
- Scoop approximately 2 tablespoons of dough into balls and space them evenly on the prepared baking sheet. Remember the dough will spread so leave enough space in between. I baked mine in 2 oven pans in 2 batches.
- Bake in the preheated oven for approximately 12 minutes. Take them out when they just start turning brown.
- Let them cool in the baking pan for about 10 minutes before transferring to a cooling rack.
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