30
Choc Chip, Pecan &
Oat Cookies
Prep 15 minutes / Cook 12 minutes
Makes 28
1 stick (125g) butter, softened, chopped
½ cup (100g) bakers or superfine sugar
½ cup (100g) firmly packed brown sugar
1 egg
2 teaspoons vanilla extract
1½ cups (200g) all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup (190g) semi-sweet chocolate chips
½ cup (70g) pecan halves, roughly chopped
¼ cup (25g) oatmeal
1.
Preheat oven to 350°F/180°C no fan
(325°F/160°C fan-forced). Line 3 large
baking trays with non-stick baking paper.
2.
Assemble food processor with spindle and
S-blade. Place butter, brown sugar, bakers sugar,
egg and vanilla into bowl and secure lid. Process
for 10 seconds or until mixture is smooth and
combined. Sift flour, baking powder and salt into
a bowl. Add to food processor bowl and secure
lid. Pulse 8–10 times or until just combined. Add
chocolate chips, nuts and oatmeal and secure
lid. Pulse 5 times or until just combined.
3.
Place heaped tablespoons of mixture,
1–1½ in (3–4 cm) apart, on prepared trays. Bake
for 10–12 minutes or until golden. Set aside on
trays for 5 minutes to cool slightly. Use a spatula
to transfer to a wire rack to cool completely.
Dark Chocolate Ganache
Prep 5 minutes / Cook 2 minutes
Makes 3 cups (790g)
21oz (600g) dark chocolate, roughly chopped
1¼ cups (300ml) heavy cream
1.
Assemble food processor with spindle and S-blade,
ensuring bowl and attachments are completely dry.
Place chocolate into bowl and secure lid. Process
for 20–30 seconds or until very finely chopped.
2.
Place cream into a saucepan. Bring just to a
boil over medium heat. Add chocolate and
stir 10 seconds or until chocolate is melted
and mixture is smooth and glossy. Transfer
to a bowl. Set aside to cool slightly.
tIPs
• Use ganache straight away as a chocolate sauce
or use a filling for a tart by pouring into a cupcake
paper and then chill in the fridge until set.
• To use as an icing for cakes or cupcakes set ganache
aside at room temperature for about 2–3 hours or
until a spreadable consistency.
• To use to make truffles, place ganache into an
airtight container and place in the fridge until
thickened and firm. Roll tablespoons of mixture into
balls then roll in cocoa, chocolate sprinkles, chopped
nuts or shredded coconut.