serves
8
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Biscuits/cookies
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 250 g unsalted butter, softened
- 100 g caster sugar
- 100 g dark brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 450 g (3 cups) plain flour
- 180 g block milk chocolate, roughly chopped
- 180 g block white chocolate, roughly chopped
- 60 g (½ cup) pecans, roughly chopped
- 1 tsp flaked sea salt
- vanilla ice cream, to serve
Resting time: 10 minutes
Instructions
- Preheat the oven to 180˚C. Lightly grease a non-stick heavy-based ovenproof 24 cm frying pan.
- Place the butter and sugars in a bowl and use hand held electric beaters to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
- Sift in the flour and baking powder a little at a time and stir until just combined. Fold in the chocolate, pecans and salt. Transfer the greased pan and bake for 30 minutes or until browned around the edges and slightly soft in the centre.
- Remove from the oven and rest for 10 minutes. Serve with vanilla ice cream.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Biscuits/cookies
