Cocoa Nib and Pecan Cookies
HELLO!
Ingredients:
240g room temperature butter
150g sugar
Quarter teaspoon of salt
150g toasted pecans, chopped
2 teaspoons of vanilla extract
60g organic cocoa nibs
240g all purpose flour
First off, toast the pecans. I did these while I was cooking the sunday dinner, fairly low temp and gave them maybe ten minutes. Don't overdo.
Beat the sugar, butter and salt together until well mixed.
Beat in the vanilla.
Add pecans and cocoa nibs, combine thoroughly.
Add flour until just combined, do not over mix.
Wrap the dough in cling film, do it in a thin log shape. Put in the fridge for at least an hour. This hardens the dough considerably. This makes it very easy to chop up into rounds.
Heat oven to 180C/350F. Chop dough up:
Pop on a baking tray:
Bake for 12-15 minutes. Take out when only slightly browning round the sides and still pale in the centre otherwise they will be overdone. Leave on the hot baking tray for a few minutes before putting on wire rack to cook. They are very crumbly when hot.
EAT. Oh my god eat.
