Another one packed full of add-ins! These are best eaten warm as the fudge is still molten and delicious. Perfect for the changing seasons; I always think warm cookies are a quintessential autumnal treat after a crunchy walk through fallen leaves. But to be honest, I’ll rarely say no to a warm cookie, any time of the year!
Pecan fudge chocolate chip cookies
Ingredients
180g plain flour
30g cocoa
1/2 tsp salt
1/2 tsp bicarbonate of soda
100g butter or baking spread
80g light brown sugar
80g granulated sugar
1 egg
1 tsp vanilla extract
100g dark chocolate chunks/chips
100g fudge pieces, cut into little squares, approx 1cm wide
100g chopped pecans
Method
- Preheat your oven to 180°C/160°C fan/gas mark 4 and line two baking sheets with baking paper or reusable liner.
- Pop your fudge pieces into a bowl, together with the chocolate chunks and chopped pecans and mix.
- Combine the flour, cocoa powder, salt and bicarbonate of soda in a bowl with a whisk or fork.
- Mix your butter and both sugars together so well combined, about one minute. I use a stand mixer, but a hand whisk works just as well!
- Add the egg and vanilla and mix again.
- Add your flour mixture and most of the chocolate/fudge/pecan mix – save 100g of the chocolate/fudge/pecan mix to press into the outsides of the cookies before baking!
- Mix until just combined.
- Using a trigger scoop, divide your mixture into 12 portions.
- Press the extra chocolate/fudge/pecan mixture over the cookies and press down slightly.
- Bake for around 12 minutes, until they’re baked but still soft in the centres.
- Remove and cool on trays for five minutes before moving to cooling racks, or just onto plates for eating!
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Adapted from The First Year blog
