Fudge and Pecan Cookies

Name: Fudge and Pecan Cookies
Cook time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 140 g Unsalted butter (softened); 100 g Caster sugar (normal or golden); 100 g Light brown sugar (normal or muscovado); 1 Egg; 1 tsp Vanilla extract or vanilla paste; 235 g Plain flour; ¾ tsp Baking powder; ¾ tsp Bicarbonate of soda; 85 g - 100 g Fudge / Fudge chunks (see tips); 100 g Pecans

Love Baking Over a year ago 2,419 views

Cook: 15 mins

Ingredients

140 g Unsalted butter (softened)
100 g Caster sugar (normal or golden)
100 g Light brown sugar (normal or muscovado)
1 Egg
1 tsp Vanilla extract or vanilla paste
235 g Plain flour
¾ tsp Baking powder
¾ tsp Bicarbonate of soda
85 g - 100 g Fudge / Fudge chunks (see tips)
100 g Pecans

Accompaniment

Description

These are some of my favourite cookies. I love them and if you like fudge and pecans, I urge you to try them.

Method

1
Cream together the butter and two sugars, then beat in the egg and vanilla.
Sift in the flour, baking powder, bicarbonate of soda and mix well until it comes together.
Chop the fudge into small pieces and roughly chop the pecans, the stir them into the dough until they are evenly distributed.
Cover the bowl with cling film and chill in the fridge for at least an hour, and overnight if you wish.
When you are ready to bake the cookies, preheat the oven to 180 degrees C and line 1 or 2 large baking sheets with baking paper.
Scoop out the dough with a tablespoon or ice cream scoop and roll into balls about the size of a walnut (for about 24 cookies). Place the balls of dough on the lined baking sheet(s) spaced well apart as they will spread considerably. I usually put 6 balls on each baking tray.
Bake for 10 to 15 minutes until golden brown. There may (if you are lucky!) be some delicious crispy 'fudge feet' on some of them!
Leave on the tray for 10 minutes before transferring to a wire rack to cool completely. You can eat them warm, but give them at least 10 minutes on the tray so that they don't break when you try to lift them, and so that the hot fudge does not burn your mouth.
Bake the rest, or keep the dough in the fridge for up to three days, and bake them as and when needed.*

Chef's Tips

* You can also roll the balls of dough, freeze them on a lined baking tray, and then put the frozen balls in a freezer bag. Take them out just before switching the oven on so that they defrost a little, and increase the baking time a little if needed.

You can use any fudge, but vanilla or chocolate is best. Some supermarkets sell perfect-sized fudge chunks -e.g. Waitrose Cooks Ingredients, Sainsbury's and Asda own brands (all 100 g), Silver spoon fudge chunks and Dr Oetker fudge chunks (both 85 g).

Other nuts can be used - e.g. Brazil nuts, Macadamias, Walnuts.

To chop the nuts, use a sharp knife, bash them with a rolling pin, or use a food processor / mini chopper. As pecans are soft, you can even snip them with scissors, which is what I tend to do.

If needed, these will last well in an airtight tin for 3 or 4 days, but, because the dough can be kept, and they don't take long to cook, I tend to bake them in small batches and eat them on day one.