Thursday, July 10, 2008
Double Chocolate Pecan Cookies
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)
1 ¼ c brown sugar
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