Cracked chocolate pecan cookies
Prep
30m
Cook
15m
makes
12
Larissa Takchi is arriving with a batch of her chocolate cookies, which are just the thing for a cracking afternoon tea.
Ingredients (9)
- 1 cup (150g) plain flour
- 1/2 cup (50g) Dutch cocoa powder, sifted
- 50g pecans, finely chopped
- 1 tsp baking powder
- 3/4 cup (165g) caster sugar
- 1/3 cup (80ml) extra virgin olive oil
- 2 large eggs
- 1 tsp vanilla extract
- Icing sugar, for rolling
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.In a medium bowl, whisk together the flour, cocoa powder, pecans, baking powder, 1/4 tsp salt and caster sugar until combined. In a separate bowl, whisk together the olive oil, eggs and vanilla extract. Add the flour mixture into the olive oil mixture and stir until well combined. Transfer to a large clean bowl and cover with plastic wrap. Refrigerate for 4-5 hours or overnight.
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2.Preheat oven to 180°C.
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3.Line a large baking tray with baking paper. Divide the dough into 12 pieces and roll them into balls using the palm of your hands. Roll the dough in icing sugar generously until completely coated and then place on the prepared baking tray.
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4.Bake for 12-15 minutes until cookies have cracked and puffed up into a mound.
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5.Allow to cool slightly before serving.
Recipe Notes
Begin this recipe at least 4 hours ahead.
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