I made these cookies in the weekend as a contra for Jenny who has been giving me eggs from her hen. They are double chocolate pecan cookies with a hint of ginger. The recipe is from the latest Julie le Clerc magazine. They are almost my perfect cookie! Crispy with a slight chew which comes from just using brown sugar.
They are lovely and chocolatey as well and the pecans add a lovely crunch. I wondered if I should use more ginger as the ginger flavour isn’t very pronounced, but as Jenny said, you are left with just a hint of ginger which is quite perfect.
This isn’t a very good photo of last night’s dinner, but it looked so colourful on the plate, I wanted to post it. Dinner was chicken cooked in verjuice and chicken stock with dried figs, a carmague (red) rice pilaf, green beans and red peppers. I adapted the recipe from a Ginny Grant recipe in Cuisine. I had never cooked red rice before, but I really liked it – it has a lovely nutty texture which the sliced almonds in the pilaf intensify.
Double Chocolate Pecan Cookies (Julie Le Clerc Magazine)
125g butter
1 ¼ c brown sugar
1 egg
1 c flour
¼ c self raising flour
1 tsp baking soda
1 tbsp ground ginger
1/3 c cocoa powder
¾ c chopped pecans
¾ c chocolate chips
· Beat together butter and sugar , then add egg
· Mix in all dry ingredients and then the pecans and chocolate chips
· Roll into balls and put on tray, leaving room for spreading
· Flatten slightly and bake at 180c for 15-18 minutes
Cool on wire racks
4 comments:
The cookies were sooooooo yummy thankyou?
Where did you get the red rice? Is that the stuff we like in our sushi?
Those cookies look delicious! Anything with chocolate has to be good! :)
These cookies look just devine.
those look lovly!!
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