85gramslight brown sugarapproximately 125 ml packed
85gramsdark brown sugarapproximately 125 ml packed
220gramscake flour or fine sponge flourapproximately 500 ml or 2 cups, scooped into the cup with a spoon and levelled
5mlbaking powderapproximately 1 level teaspoon
200grams70% cocoa chocolate barcut into roughly into chunks
115gramspecan nutsapproximately 250 ml or 1 cup
Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
Line the cookie sheets with baking parchment.
In a medium sized bowl, beat the butter for 2 minutes until it lightens and looks creamy. Add the sugar and beat until the sugar is dissolved and there are no sugar lumps. This may take between 5-10 minutes depending on whether you are using a whisk or cake mixer. For purposes of this test I used a whisk.
Add the egg to the butter and sugar mixture and beat again until it is thick and creamy, about 5 minutes.
Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
Fold the flour and baking powder into the butter mixture and combine thoroughly.
Add the chocolate chunks and chopped pecans and mix thoroughly. The mixture will be soft and easy to scoop.
Use a small ice cream scoop with approximately 50 ml capacity to scoop dough balls onto the lined baking sheet.
Leave enough space between the balls so that they can spread without touching.
Bake on the lower shelf for 10 minutes then turn and bake on the middle shelf for a further 3-5 minutes, depending on how crispy you want it.
Remove from the oven and let the cookies rest on the baking sheet for 5 minutes then transfer to a wire cooling rack. This will ensure that they don't crumble when you remove them while hot.