My grandmother sadly passed away a few weeks ago, so we had to clean out her house. I found some really lovely cups and saucers in her things which would have gone to goodwill had I not saved them! They’re so cute and classy, my grandma had great aestethic apparently!
I felt like making some comfort food, so that’s where these pecan and white chocolate cookies came in. I love Hummingbird Bakery recipes, so I thumbed through their classic cookbook and chose these (quite humongous) cookies to bake on a rainy Sunday afternoon. They’re really easy to make and great for sharing. They also do really well as dunking cookies.. Keep your milk at a ready!
Pecan and White Chocolate Cookies (Hummingbird Bakery)
Source: The Hummingbird Bakery Cookbook
Ingredients (for 24 cookies):
|250||grams||unsalted butter at room temperature|
|200||grams||soft light brown sugar|
|100||grams||white chocolate, chopped|
- Cream the butter and sugars together until fluffy. Add eggs one at the time, mixing well after each addition and scraping the sides of the bowl in between eggs. Beat the vanilla extract into the mixture.
- Add the flour, salt and baking powder and beat until a smooth dough is formed. Stir in the chocolate and pecans until evenly dispersed.
- Divide the dough in two halves and shape each half into a roll of 18 cm in length. Wrap in clingfilm and leave to chill in the freezer for about two hours.
- Preheat the oven to 170C/325F.
- Remove the clingfilm and cut the dough into 12 equal pieces (about 2-3 in thickness). Place on a baking tray 6 at a time lined with baking parchment and bake in the oven for 10 to 15 minutes. Leave to cool slightly on the baking tray, then transfer the cookies to a wire rack to cool completely. Enjoy!