Giant Choc-Caramel & Pecan Cookie
Recipe: #30057
July 29, 2018
"From our Saturday newspaper, The Weekend West. Times are estimated."
Original is 8 servings
Ingredients
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- TO SERVE
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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 by Step Method
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
No special items needed.
1 Reviews
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