Baking Tip of the Week - Cinnamon and Pecan Nut Choc Chip Cookies

Do your choc chip cookies often come out flat like large saucers? Here are a few tips to help.

Make sure the butter is soft enough to cream, but not too soft that the cookies spread out too much.
Mix the batter and then place it in the fridge for 30 minutes before making and baking the cookies.
Use a combination of white and brown sugar so that the cookies are crisp.
Use an egg from the fridge.

Here is my flop proof recipe

125g (4oz) butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2t vanilla extract
1 egg
1 3/4 cups self raising flour
1/2t salt
1/2t ground cinnamon
125g dark chocolate chips
60g chopped pecan nuts

Preheat the oven to 180C.
Cream the butter and sugars until pale. Lightly beat the egg together with the vanilla.Sift the flour, salt and cinnamon. Scrape down the sides of the bowl and add the egg mixture, together with 1T flour mixture. Mix until combined and add the rest of the flour. Stir in the chocolate and pecan nuts. Refridgerate for 30 minutes.
Line 3 baking trays with baking paper. Roll the mixture into balls and flatten with a fork. bake at 180C for 12-15 minutes. Cool on a rack and store in an airtight container.

Hint: for an alternative, make a batch of choc chip biscotti using my recipe and adding a slab of whole nut chocolate chopped into pieces. Delicious!