Ingredients
- 360g plain flour
- 1 heaped tsp baking powder
- 200g butter, soft
- 200g caster sugar
- 170g soft brown sugar
- 1 egg
- 1 egg yolk
- 180g good quality white chocolate chips
- 100g pecans, roughly chopped
- Preheat the oven to 170 degrees/gas 3.
- Mix the flour and baking powder in a bowl.
- Place the butter, caster sugar and brown sugar in a separate mixing bowl and cream together with a hand mixer until light and smooth.
- Now add the egg and egg yolk and mix together, then gently fold in the flour and baking powder, followed by the white chocolate and pecans. Chill the cookie dough in the fridge for an hour.
- Next, roll the dough into small balls in your hand, just smaller than a golf ball. These can be cooked straight away or placed in a container and frozen.
- To cook immediately, place a large sheet of parchment paper on a baking tray. Place the cookie balls well spaced out on the parchment and bake for 12 minutes at 170 degrees/gas 3. Leave to cool on the tray for five minutes, then place on a wire rack to finish cooling.
- If cooking straight from the freezer, increase the cooking time to 18 minutes.
