🥗🍦 🍔
Despite the Forecast ... Cook Like It's Spring! 🍔 🍦🥗
🍔 🥗 🍨 Despite the Forecast ... Cook Like It's Spring! 🍨 🥗 🍔
One Pan Cookie With Pecans and Chocolate
On nights when your sweet tooth kicks in! Bake the ultimate shareable pecan and chocolate cookie - you won't be able to resist finishing the whole thing.
One Pan Cookie With Pecans and Chocolate
Cook Time
20 mins
Ingredients
9
Equipment
Lodge Cast Iron Skillet 8 inch/20.32 cm
Ingredients
150 g butter
120 g sugar
90 g cane sugar
200 g flour (type 405)
½ tsp. baking powder
1 pinch of salt
1 egg
100 g pecan nuts
50 g Callebaut chocolate Callets (70%)
+ a little butter or release wax for greasing the cocotte
Instructions
Preheat the oven to 175°C (upper/lower heat).
Beat the butter and sugar in a food processor until fluffy.
Mix flour and salt and strain through a fine sieve.
Slowly stir the egg into the beaten butter.
Stir the flour mixture into the butter in 3–4 steps.
Put a couple of pecan nuts and two teaspoons of chocolate Callets to the side and
fold the rest into the dough with a rubber spatula.
Chill the dough for 10 minutes.
Grease the round casserole with a little butter or release wax.
Press the dough into the casserole and press the remaining pecan nuts and chocolate Callets into the surface of the cookie.
Place the casserole in the preheated oven (second rail from the bottom) and bake for around 20 minutes.
Remove the cookie from the oven, allow to cool a while and serve lukewarm with homemade vanilla ice-cream.
