White Chocolate Pecan Cookies
A perfectly chewy cookie recipe with the creamy sweetness of white chocolate combined with a pecan crunch.
Servings: 12 Cookies
Calories: 323kcal
Ingredients
- 125 g unsalted butter (softened at room temp.)
- 100 g light brown soft sugar
- 125 g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 225 g self-raising flour (cake flour)
- ⅛ teaspoon salt
- 100 g white chocolate chips
- 100 g pecans (halves)
Instructions
- Pre-heat oven: 200°C / 180°C (fan) / Gas Mark 6 / 400°F
- Cream together the butter and sugars until smooth.
- Beat in the egg and vanilla.
- Sift in the flour and salt, stirring until combined.
- Add in the chocolate chunks and pecans, stirring through the dough.
- Roll the dough into balls slightly larger than a walnut size, and spread across baking trays lined with greaseproof paper. Put these into the fridge (or freezer for extra thickness) for 30mins.
- Bake the cookie dough balls in the oven for 8-10mins until lightly golden and depending on how gooey you like your cookie (they'll be less gooey the longer you bake for).
Notes
- You can swap the self-raising flour for the same amount of plain all-purpose flour and add 2 teaspoon baking powder.
- If you like your cookies to look neater, refrigerate the balls of cookie dough for even longer than 30mins before baking or use the freezer instead.
- Can't finish a whole batch of cookies at once? Keep the balls of dough in the freezer for up to 2 months. Defrost for 1-2hrs in the fridge before baking.
Nutrition
Calories: 323kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 114mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg