Makes 20large cookies:
• 250g unsalted butter,
softened
• 125g caster sugar
• 125g brown sugar
• 1tsp of vanilla extract
• 2whole eggs
• 400g flour
• 1tsp of baking powder
• 200g chocolate chips
• 3large eggs
• 200g dark chocolate
• 200g butter
• 15g butter for the baking
tin
• 180g sugar
• 2sachets of vanilla sugar
• 80g sieved flour
• 50g pecan nuts
Put the butter and both sugars in the stainless steel bowl. Place the bowl in the mixer
and mix for 20seconds at speed 3. Turn the processor off and scrape down the inner
sides of the stainless steel bowl using a spatula, then mix again for 20seconds at
speed 5. Add the rest of the ingredients, place the lid on and mix at speed 2until you
have a smooth dough. Form into a ball of dough, wrap it in cling film and place it in
the refrigerator for at least 1hour. Preheat your oven to 180°C, remove the dough
from the refrigerator and divide it into small balls. Place them on a baking sheet lined
with parchment paper and bake them in the oven for around 10minutes.
Preheat your oven to 200°C and grease a 20cm square baking tin using the butter.
Melt the chocolate and the 200g of butter in the microwave and mix well. Place
the eggs and the sugars in the stainless steel bowl. Attach the multi-prong whisk
and the lid, then mix for 1minute at speed 6. Add the melted chocolate and mix for
20seconds at speed 6. Then add the sieved flour and mix for 15seconds at speed 6.
Finish by adding the pecan nuts to the mixture and fold in using a spatula. Pour the
mixture into the greased tin and bake for 25minutes at 200°C. Allow to cool before
serving.
Whisk
Mixer
Bowl
Bowl
x 6/8
Chocolate chip cookies
Chocolate and pecan brownies
G O U R M E T S N A C K S
Tip: you can replace
the chocolate chips with
nuts or dried fruits.
Tip: you can replace
the pecan nuts with
walnuts and serve with
a scoop of ice cream or
whipped cream.
6 / 7
EN
