The GBBO Bake Along: Biscuit Week
WHITE CHOCOLATE AND PECAN COOKIES
I haven’t made cookies in forever, so I was excited to get baking after last week’s episode of GBBO. I wasn’t sure if I had the finesse to attempt the Iced Gems from the technical, so I decided to again take inspiration from the signature. I’ve made a few decent batches of NYC-style cookies in the past and they’ve always gone down a storm! I returned to my trusted recipe from Jane’s Patisserie, and added pecans and white chocolate. These are chunky, full of flavour and oh-so decadent.
White Chocolate and Pecan Cookies
Ingredients
- 300 g plain flour
- 1 + 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 100 g soft brown sugar
- 75 g granulated sugar
- 125 g unsalted butter, softened
- 1 large egg
- 1 tsp vanilla essence
- 100 g white chocolate (chopped) or chocolate chips
- Handful of pecan nuts
Instructions
- In a bowl, beat together your sugars and butter
- Add your vanilla extract and egg and beat again
- Sift in your flour, baking powder, bicarbonate of soda and salt
- Add your chopped chocolate/chocolate chips and pecans. Stir until combined
- Sculpt your dough into 115g balls. The mixture should make 6-8 cookies
- Pop your cookies in the freezer for half an hour (or the fridge for an hour). This will ensure they don't spread too much while baking!
- Pre-heat your oven to 200℃ (or 180℃ if your oven is fan assisted)
- Bake your cookies for 12-14 minutes. Once cooked, leave to cool for 30 minutes
- Enjoy!
