This wouldn’t be a food blog about things to cook on rainydays if I didn’t post a standout chocolate chip cookie recipe. My sister and I have spent more time than we care to admit on trying to find the ultimate chocolate chip cookie. So much trial and error, so much wasted egg and butter! Does anyone else do this? Poring over web recipes trying to find the ultimate gooey comforting deliciousness…it’s bakingly sad but I can finally admit to these simple obsessive pleasures. This one is my all time favourite, inspired by my childhood version of a tollhouse cookie recipe. It doesn’t bring inner peace but it does taste and smell a lot like love!
When I was 10, my mum bought a new food processor which came with a cookbook for all sorts of things you wouldn’t imagine being able prepare in a one pot processor: breads, cakes, soups, gratin, stew, burgers, salads and ofcourse cookies. I was hooked at the simplicity of just blitzing everything in one container. This recipe called for a high percentage cocoa chocolate and the finest nuts, brown and caster sugars. I had neither at home, my mum encouraged me to use what we had such as out-of-date chocolates from christmas, KP salted peanuts my dad liked with beer and punjabi crystallised sugar! It was all a bit bizarre but the resulting cookies seemed unusually popular. My family loved them but perhaps they were just being polite.
As I got a little older and became more forthright about the weekly supermarket shop I was able to get hold of some better ingredients. A quality, cocoa-rich dark chocolate and proper dark brown muscovado sugar, success at last! The cookies came out so similar to Millie’s cookies, a slight chewy texture, sweet chocolatey and rich. The addition of salt is key to give them a touch of salted chocolate moreishness (salted peanuts used to do the trick!) They are best eaten straight out of the oven with a glass of cold milk.
Chocolate and pecan cookies
125g Self Raising flour
1/2 teaspoon bicarb soda
1 tsp teaspoon salt
75g White sugar
75g Brown sugar (muscavado is my favourite to use)
1/2 tsp vanilla extract (I used Madagascan Vanilla bean paste)
100 g dark chocolate
50g pecan nuts
makes 12 cookies
1. Preheat the Oven to 190C and line a baking tray with greaseproof paper
2. Pulse the chocolate and the pecan nuts into small pieces and set aside. In the same food processor, add the sugars, butter, vanilla and egg and blend until creamy, then add the flour, bicarb and salt, blend again. Add the crumbled chocolate and nuts and pulse for just a few seconds until the mixture is combined. It’s just so easy, at this stage it’s hard not to eat the cookie dough by the tablespoonful but try to resist, the cookies do taste amazing.
3. Scoop a tablespoons of the mixture onto the tray, I spaced out 6 cookie dough blobs per tray
4. Bake for 9-10 minutes in the preheated oven.
5. With a spatula lift out the cookies careful and place on a serving plating.
6. Devour immediately with a glass of cold milk. (Nut milk if you prefer!)