Rye and pecan chocolate chip cookies
Regular chocolate chip cookies are always going to be popular, but they can all too easily veer into cloying, oversweet territory. The solution? Doves Farm fibre-rich Organic Wholemeal Rye Flour, which has a deeper, nuttier flavour than regular wheat flour and can stand up against the sugar. Keeping the chocolate chips big creates a contrast of texture, as do the pecans – which add their own delightful flavour to the mix.
Ingredients
Metric
Imperial
- 125g of unsalted butter, softened
- 175g of dark brown sugar
- 100g of caster sugar
- 1 egg
- 225g of Doves Farm Organic Wholemeal Rye Flour
- 200g of dark chocolate, roughly chopped
- 100g of pecan nuts, roughly chopped
Method
Preheat the oven to 170°C fan and line 2-3 large baking trays with baking paper
Put the butter and both sugars into a large bowl and beat until smooth and pale
- 125g of unsalted butter, softened
- 175g of dark brown sugar
- 100g of caster sugar
Beat in the egg until combined, then mix in the flour, a pinch of salt and about three-quarters of the chocolate and pecans. Mix until you have a thick cookie dough
- 100g of caster sugar
- 225g of Doves Farm Organic Wholemeal Rye Flour
- 150g of dark chocolate, roughly chopped
- 75g of pecan nuts, roughly chopped
Roll the cookie dough into 50g balls and flatten them slightly so they’re around 2cm thick. Press the remaining chocolate and pecans into the top of the cookies
- 50g of dark chocolate, roughly chopped
- 25g of pecan nuts, roughly chopped
Place the cookies 5cm apart on the baking trays and bake for 10-12 minutes, or until golden and set on the outside but still soft in the middle. Sprinkle with flaky salt and leave to cool completely on the tray before serving
Brought to you by Doves Farm
Brought to you by Doves Farm
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