Operating instructions

1 150g milk chocolate, chilled,

broken into 2.5cm pieces

1 150g white chocolate, chilled,

broken into 2.5cm pieces

1-1/3 cups less 1 tablespoon all-purpose

unbleached flour

1/2 cup pecan halves, shells removed

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup firmly packed light brown sugar

1/2 cup sugar

2 tablespoons reduced fat milk

6 tablespoons unsalted butter, softened

1 tablespoon vanilla extract

Preheat oven to 190°C.

Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12

times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5

seconds. Remove and reserve.

Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla; process

for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until

combined, about 5 times.

Drop by rounded tablespoons, about 2.5cm apart, onto ungreased baking sheets. Bake until

golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes, then

transfer to a wire rack to finish cooling.

Nutritional analysis per cookie:

Calories 101 (53% from fat) • carbo 10g • pro 1g • fat 6g

sat. fat 1g • chol 12mg • sod 38mg • fibre 0g

Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 36 cookies

Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling