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45 mins

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

Posted by Holly from Paris, Île-de-France, France • Published See Holly's 7 projects »

  • 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.

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