Giant Choc-Caramel & Pecan Cookie

8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Saturday newspaper, The Weekend West. Times are estimated."

Original recipe yields 8 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (94.5 g)
  • Calories 394.6
  • Total Fat - 20.9 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 65.8 mg
  • Sodium - 296.6 mg
  • Total Carbohydrate - 46.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 25.2 g
  • Protein - 6.3 g
  • Calcium - 58.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 160C fan forced (180C conventional).

Step 2

Roughly line a 22cm round caste-iron pan, or shllow baking dish, with a square of baking papper to edges overhang.

Step 3

Put butter and sugar in a large bowl and mix with a wooden spoon until combined and then add egg and mix again until combined and then stir in flour, baking powder and becarbonate of sode until well combined.

Step 4

Stir chopped pecans and chocolate into cookie dough and spoon dough into prepared pand and smooth the surface and scatter with extra sliced pecans.

Step 5

Bake for 20 to 25 minutes or until puffed up, crisp and golden brown on top, with centre still a little soft.

Step 6

Set aside to cool for 5 minutes before serving warm with ice-cream and caramel sauce.

Tips & Variations


No special items needed.

Related