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bittersweet chocolate unsalted butter sugar eggs vanilla extract all-purpose flour salt pecans white chocolate chocolate
Viewed: 25 - Published at: 10 years agoIngredients
- 6 oz. bittersweet chocolate, chopped
- 4 oz. unsalted butter, room temperature
- 4 oz. sugar
- 2 eggs
- 1 tsp. vanilla extract
- 6 oz. all-purpose flour
- 1/2 tsp. salt
- 3-1/2 oz. pecans, chopped and toasted
- 3 oz. white chocolate, chopped in 1/4-inch pieces
- Melted chocolate
Method
- In the top of a double boiler over low heat, melt the chocolate, stirring frequently until smooth.
- Remove from heat.
- With an electric mixer, cream the butter, sugar, eggs and vanilla extract until creamy and smooth, 2-3 minutes, scraping the bowl occasionally.
- Slowly beat in the cooled chocolate until well blended.
- Gradually stir in the flour and salt, stirring just until blended.
- Stir in the pecans and chopped white chocolate.
- Cover the bowl with cling film and refrigerate for 1 hour or until firm.
- Meanwhile, preheat the oven to 190C/375F/Gas 5.
- Lightly grease 2 large baking sheets.
- Drop rounded tsps of dough at least 5-cm/2-inches apart onto the prepared baking sheets, flattening slightly.Bake for 8-10 mins, or just until the surface feels slightly firm when touched with a fingertip.
- Remove the baking sheets to wire racks to cool for 5-7 minutes.
- With a palette knife, remove the biscuits to a wire rack tocool completely.
- Repeat with the remaining dough.
- When cool drizzle the chocolate over them using a spoon.
- Store in airtight containers.
