These are delicious - crunchy and chewy all at once (a bit like that old Harry Enfield comedy sketch on Armadillos for the Dime bar ad - crunchy on the outside, smooth on the inside!) Although these are a little bit crunchy on the inside too from the addition of the nuts! Here's the video clip for those who remember Harry Enfield's classic sketches and even for those who don't!Back to serious stuff now
This recipe is an amalgamation of a few different choc chip recipes I have in various books, and my variation is the addition of chopped pecan nuts.
Walnuts are another alternative. In either case, they are delicious cookies and much nicer than any shop-bought ones. But then what cookies can beat good home-baked ones?
Ingredients
- 6 oz/175g plain flour
- 6 oz/175g sugar - I use 4 oz dark brown and 2 oz white mixed
- 4 oz/125g butter -soft, room temperature
- 1 egg - optional
- half-teaspoon bicarbonate of soda (bread
soda) - quarter-teaspoon salt
- 1 tablespoon milk
- 6 oz/175g chocolate - milk or dark - in chips or chopped up good quality chocolate - not cheap cooking chocolate
- 2 oz/50g chopped pecan nuts - lightly roasted in oven for about 5-10 mins at 100 degrees centigrade - careful now - don't burn them!
- Simplicity itself - just bung all the ingredients - except the chocolate and pecans - into a bowl and mix them well with an electric mixer.
- (I use the hand mixer for these as it's faster than setting up the Kenwood, but that's irrelevant once the mix isn't too heavy for your machine. Why, you can do it by hand if you prefer the creaming-butter-and-sugar method, but that's too labour intensive for a lazy slob like me!)
- Then add the chocolate chips and nuts and mix in well, preferably with a spoon or knife as the mixer can chop them up too finely.
- Bake in the top of the oven for about 15 mins until golden brown, being careful not to burn them.
- Cool on a wire rack
- Sit down, and enjoy with that essential cuppa tea - or even coffee - and a good book or blog to read!
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