Happy V-day all!
These unbelievably good cookies would be the ideal dessert or treat for your loved ones on this romantic day! Now believe me when I say this is hands down the best cookie recipe I’ve ever used. I know in one of my first ever post, I said the very same thing about Nigella’s version of the typical ‘American style’ cookie, but I was wrong. Boy, I was WRONG! I came across this recipe on about the 75784th page of google search for ‘the perfect cookie recipe’. It has chew, crunch, a softie interior and is the closest taste-wise to the famous Marks and Spencers cookies which the world loves so dearly! I decided to make these cookies as I had a bunch of Salted caramels left and nothing to do with them. Alas, the Salted caramel, pecan and chocolate cookie was born! The original recipe is just plain chocolate chip, so for this recipe I slightly cut back on the amount of chocolate as I was adding the caramels and pecans also. However if you do want to make THE perfect chocolate chip cookie, I would add an extra 1/2 cup of chocolate chips.
Dessert suggestions…. try two of these cookies sandwiched together between vanilla ice cream or serve drizzled with some extra toasted pecans, chocolate sauce and ice cream for a rich but simple dessert!
What’s so mouth-wateringly good about my cookies you say? Try them and see for yourself…
Makes 18-24 cookies
Ingredients (They’re in cup measurements as it’s an American recipe)
- 2 cups + 2tbsp plain flour
- 1 tsp bicarbonate of soda
- 2 tsp cornflour
- 1/4 tsp salt
- 6oz butter (I use salted)
- 1 + 1/2 cups light brown sugar (OR 1 cup white, 1/2 cup dark brown)
- 2 eggs (I use Ogran egg substitute to make them egg free and it works fine)
- 1 cup chocolate chocolate chips
- 2 tsp vanilla extract
- 1/2 cup salted caramel chunks (broken up into quite small pieces)
- 1/2 cup toasted pecans
- Whisk together dry ingredients. IMPT: You must sieve the cornflour and bicarbonate of soda to avoid unpleasant lumps. Melt the butter in a separate dish.
- Beat together the butter and sugar and then add the eggs and extract, beating with a whisk until well mixed.
- Mix the wet and dry ingredients together until fully incorporated with each other. Add the chocolate chips, salted caramel pieces and pecans and mix until just dispersed evenly through the dough.
- Preheat your oven to 170 degrees C. Chill the dough for half to one hour. Using a tablespoon, place heaped spoons of mixture (I use an ice cream scoop, which gives large cookies) on to a lined with greaseproof paper rectangular tin. Bake for 10-15 minutes, depending on the size scoops of mixture you used, until cookies are golden but still moist in the centre.
TOP TIP: You can freeze the dough raw in portions for up to 3 months, to have cookies ready to go! simply take them out a few hours in advance of cooking, leaving them in the fridge so the dough is chilled when it goes in to the oven. Chilling the dough is the difference between a good and a great cookie!
Hope you and your loved ones have a sweet Valentines!