Giant Choc-Caramel & Pecan Cookie
Created by ImPat on July 29, 2018
- Servings: 8
- Prep Time: 10m
- Cook Time: 25m
- Recipe #30057
Ingredients
- 125 gram butter, melted
- 1 cup dark brown sugar
- 1 large egg
- 1 3/4 cups all-purpose flour (plain)
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/3 cup pecans, roughly chopped
- 1 tablespoon pecans, extra thinly sliced
- 100 grams chocolate, chopped (Caramello stated in recipe)
- TO SERVE
- Vanilla ice-cream
- Caramel sauce
How to Make
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Step 1: Preheat oven to 160C fan forced (180C conventional).
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Step 2: Roughly line a 22cm round caste-iron pan, or shllow baking dish, with a square of baking papper to edges overhang.
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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.
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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.
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Step 5: Bake for 20 to 25 minutes or until puffed up, crisp and golden brown on top, with centre still a little soft.
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Step 6: Set aside to cool for 5 minutes before serving warm with ice-cream and caramel sauce.
Nutritional Facts
- 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