Gooey Chocolate Pecan Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 18 |
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When freshly baked,these cookies have a deliciously gooey centre.As they cool down the mixture hardens slightly to form a firmer, fudge-like consistency.The author recommended that you try these with a glass of brandy,I only had a cup of good quality coffee and they were superb! Read more !! Ingredients:
150g / 2/3 cup butter, at room temperature, diced |
150g / 3/4 cup caster sugar |
1 egg yolk |
250g / 2 1/4 cups self-raising flour |
25g /1/4 cup cocoa powder |
90g / 3 1/2 oz plain chocolate, coarsely chopped |
for the topping |
50g / 2 oz plain chocolate |
18-20 pecan halves |
Directions:
1. Preheat oven to 190 C/375 F. Line two baking sheet with parchment. Cream the butter and sugar together till light and creamy. Beat in the egg yolk. Sift over the flour and cocoa powder and stir in to make a firm yet soft dough.
2. Roll out about third of the dough on your work surface. Using a 5 cm /2in round cookie cutter, stamp out 18 rounds and place them on the baking sheets. Sprinkle chopped chocolate in the centre of the cookie. Roll out the remaining dough in the same way as before and ,using a 7.5cm /3in round cookie cutter, stamp out 18 “lids”. Carefully lay the lids over the cookie bases and press the edges well together to seal. Don’t worry if the lids crack slightly ,the appearance will still be great. Bake for 10 minutes till the cookies have spread a little and are just firm to a light touch.
3. Leave on the baking sheets for 5 minutes to firm up slightly, then using a metal spatula,transfer to a wire rack to cool completely.
4. For the topping, melt the chocolate and dip the pecan halves in the chocolate then place one on top of each cookie. Spoon any remaining chocolate over the pecan.
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