I promised in my last post that I would share my attempt over the holidays to soothe my cravings for Ben's cookies by making these triple chocolate and pecan cookies. They're a bit different from Ben's - I used both dark and white chocolate, and they have walnuts rather than pecans. Thinking about it, I'm fairly sure that Ben's don't have nuts in the actual dough, either. But most of all it's the volume - these are fairly flat, even sunken - whereas Ben's have big domes. They're also a bit too crispy in places - I want some chewiness, and a more brownie-like consistency. I'm going on work on that over the summer. I think one starting point will be Erin Cooks' recipe for Thick and Chewy Chocolate Chip Cookies. By the time I graduate I want to be able to recreate them perfectly!
I'm much more of a fan of pecans than of walnuts - I find walnuts often have a funny aftertaste. In a similar way I always thought macadamia nuts had a really metallic taste. Pecans almost always hit the spot, though, especially when toasted. The white chocolate chips I used were left over from decorating Mum's Birthday Cake, and I think some 'real' white chocolate would have improved them. They weren't half bad chips - but a lump of Green and Blacks or similarly cocoa-butter rich type. For some reason the supermarkets in town at home only have pretty shoddy white chocolate. Perhaps if we went down into the valley it would be better.
Despite the fact they're not Ben's, they're not quite tall enough, etc etc, they really are quite lovely. The nutty muscovado and the pecans go beautifully and the chocolate melds into the dough, yet you still get pockets of melted chocolate. The pile disappeared really very quickly (note the bottom one of the stack above already has a great chunk taken out...)
Triple Chocolate and Pecan Cookies
Inspired by a recipe from Australian Women's Weekly. Makes about 15.
1 tsp vanilla extract
200g soft brown sugar
185g plain flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
50g cocoa powder
160g dark chocolate
100g white chocolate
Preheat oven to 175C/ 375F. Cream butter, sugar, egg and extract together. Combine in flour, cocoa, baking powder and bicarb. Chop and add the pecans and chocolate, mixing until spread through dough - but don't overdo it. Scoop out balls of dough and place on greased baking sheets (you could line them instead, if they're not very non-stick), with at least 4cm or so between them. Squish slightly. Bake for ten minutes. Remove from oven and let cool on the tray for five minutes before removing to a wire rack.