About
make wonderful American-style soft cookies
Cookies are wonderful, when they are perfectly under-baked in the middle. When they’re over-baked, you end up with a crisp biscuit, which is fine too, but nothing like as deeply soothing and satisfying as a soft, chewy, buttery cookie.
The main way I decide what to bake next is, more often than not, about something that needs eating up. I classify things as ‘needing eating up’ either because they’re taking up too much room in my kitchen cupboards or shelves or because I have suddenly realised that they are past their use-by date.
On this occasion, I had bought some nougat from Marks & Spencer, which was cheap as it was already at its sell-by date. When I tried it, I wasn’t blown away by a piece on its own so, as usual, I took to the internet in search of a recipe to use it up, and hopefully elevate it, at the same time.
I stumbled upon a recipe for Nougat cookies on ‘The Perfectionist’ website (http://www.theperfectionist.co.uk/2013/02/nougat-cookies.html) and the results were outstanding. I had more mothers and babies than our living room could cope with coming round that afternoon and these freshly-baked, buttery, chewy cookies went down a storm.
I was so impressed with the texture and the taste of the cookie itself that I have made them more times than I can count since but nougat has never made it back in.
I’ve tried many variations and here the recipe for my favourite: pecan & chocolate chips
Tags
-
Diane H. favorited Soft, Chewy, Buttery Perfect Pecan & Chocolate Chip Cookies 08 Dec 01:27
-
Lotusburger favorited Soft, Chewy, Buttery Perfect Pecan & Chocolate Chip Cookies 06 Dec 03:52
-
Holly published their project Soft, Chewy, Buttery Perfect Pecan & Chocolate Chip Cookies 06 Nov 09:00
-
Step 1
First, switch the oven on at 170°C and line a couple of baking trays with baking paper.
-
Step 2
Combine the flour, bicarb, baking powder and pinch of salt in a small bowl.
-
Step 3
Cream the butter, muscovado and caster sugar in an electric mixer or with handheld electric beaters for 5 minutes.
-
Step 4
Mix the egg and vanilla into the butter and sugar mixture.
-
Step 5
Next, fold in the dry ingredients gently.
-
Step 6
Finally, stir in the chocolate chips and chopped pecans.
-
Step 7
Use an ice cream scoop with a release to make mounds of cookie dough and space them well on baking sheets lined with baking paper.
-
Step 8
Bake in the oven for 9-10 minutes, until the edges of the cookies are just slightly darker than the middles.
-
Step 9
Whip them out immediately and leave to cool before you try to pick one up or transfer them to a plate, or they’ll fall apart.