Chocolate cookies with pecan nuts

Name: Chocolate cookies with pecan nuts
Yield: 1
Ingredients: 250 g Pecan kernels; 300 g Fine dark chocolate (85 % cocoa); 300 g soft butter; 250 g demerara sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 350 g Flour; 2 TEASPOONS Cocoa; 2 TEASPOONS Baking soda; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

250 g Pecan kernels
300 g Fine dark chocolate (85 % cocoa)
300 g soft butter
250 g demerara sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
350 g Flour
2 TEASPOONS Cocoa
2 TEASPOONS Baking soda
baking paper

Directions

1
##pecan nuts## roughly chop. Chop chocolate. Melt half in a hot water bath.
2
Line a baking tray with baking paper. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Cream butter, brown sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer.
3
Stir in ##eggs## one at a time. Mix flour, cocoa and baking soda, stir in briefly. Stir in the melted chocolate. Fold in the rest of the chopped chocolate and nuts.
4
Place 6 large blobs of dough (1 heaped tbsp. each) on the baking tray at a large distance, press slightly flat. Bake in the oven for 12-15 minutes.
5
Remove from the oven and place very carefully on a cake rack. Let it cool down. In the meantime, bake about 18 more cookies from the remaining dough in the same way.