Pecan and Choc-Chip Cookies

I recently went through a phase of making large quantities of French Macarons which in return left me with a large number of egg yolks! 

To use them up I decided to make these chocolate and pecan cookies; they're very easy to make and present a very fluffy and almost cake like texture.  


For the dough:
  •  6 egg yolks
  • 1 teaspoon vanilla extract
  • 115g unsalted butter, softened
  • 200g caster sugar
  • 300g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 60g pecans
  • 60g chocolate chips

  1. Preheat your oven to 180C (160C Fan/Gas Mark 4).
  2. In a bowl, whisk together the egg yolks and vanilla. 
  3. In a large mixing bowl, beat the butter and sugar together until smooth. Add the egg yolk mixture and mix until well combined. Stir in the flour, baking soda and cream of tartar and then fold in the pecans and chocolate chips.
  4. Using your hands, roll 1.5 inch balls and place them onto a prepared baking tray. Make sure to space them apart well to allow them to spread in the oven.
  5. Bake for 8-12 minutes until they're golden brown or the edges are set. 
  6. Make a cuppa, kick your legs up and enjoy this little moment of joy.
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