Are you craving a chocolate, nutty, sugary treat? Then you’ve come to the right place, this is a family favourite that my mum made, then my grandma, then my great grandma so i have a lot to live up to! But luckily this recipe is super simple yet super tasty! Read on to find out how to make this:
Ingredients:
455g dark chocolate chips
45g unsalted butter
250g granulated sugar
42g cornflour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 eggs (lightly beaten)
55g pecans
Method:
Melt the chocolate chips (set aside some chips to put in the cookies at the end) in a double boiler: Fill a medium pot with about 3 inches of water and bring it to a simmer. Place the chips in a medium heatproof bowl and place the bowl snugly over the water. Stir slowly with a heatproof spatula to ensure that the chocolate chips are completely melted and smooth before turning off the heat.
Melt the butter in the microwave . Mix into the melted chocolate with the spatula.
Combine the sugar, cornstarch, baking powder, and salt in a large bowl. Add the eggs and whisk until fully blended and the mixture resembles pancake batter. Use the spatula to make sure you incorporate any dry ingredients that have settled on the bottom or sides of the bowl.
Slowly whisk in the melted chocolate–butter mixture. (If it has cooled and begun to solidify, gently reheat it before incorporating.)
Gently fold in the remaining chocolate chips and the pecans with the spatula.
Transfer the dough to a shallow baking dish. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin forming. Transfer the dough to a shallow baking dish. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.
THE DAY OF BAKE
Place a rack in the center of the oven and preheat the oven to 375°F (190°C) for conventional or 350ºF (175ºC) for convection. Line a sheet pan with parchment paper.
Using your hands, break the dough into pieces the size of your palm . Roll the dough into balls and place them on the sheet pan at least 2 inches apart from one another. Press gently on the top of each ball with the palm of your hand to make a thick disk. This dough doesn’t spread much, so the disks should be relatively close to the size of cookie you’d like.
Bake on the center rack for 4 minutes. Rotate the pan 180 degrees and bake for about 4 minutes more. When the cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot about the size of a quarter in the center, remove from the oven.
Let the cookies cool on the pan for 5 to 7 minutes, to further set.
Remove the cookies from the pan and set aside. Reline the cooled pan with clean parchment paper and continue with th