You can’t beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit
Prep:15 mins
Makes 12
200g dark chocolate, broken into squares (we like Green & Black’s)100g butter, chopped50g light muscovado sugar85g golden caster sugar1 tsp vanilla extract1 egg, beaten100g whole pecan100g plain flour1 tsp bicarbonate of soda
STEP 1Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.STEP 2Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.STEP 3Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don’t spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.
