Chunky pecan and choc chip cookies

Chopped pecans add a delicious nutty flavour to these traditional chocolate chip cookies

  • 15 mins preparation
  • 15 mins cooking
  • Makes 30
  • Print


Chunky pecan and choc chip cookies
  • 125 gram butter, chopped, at room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup plain flour
  • 1/2 cup self-raising flour
  • 1 cup dark chocolate chips
  • 1 cup roughly chopped pecans


Chunky pecan and choc chip cookies
  • 1
    Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add egg, beating well.
  • 3
    Sift flours together over mixture. Use a knife to mix in. Add choc chips and nuts, stirring to combine.
  • 4
    Roll heaped tablespoons of dough into balls. Arrange on trays about 5cm apart. Flatten slightly.
  • 5
    Bake for 12-15 minutes, swapping trays' oven positions halfway through cooking, until golden-brown around the edges. Cool on trays for 5 minutes, then lift onto a wire rack to cool completely. Store in an airtight container.


These store well in an airtight container for up to 4 days. Or you can bake half the biscuits and freeze remaining dough for another time.

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