Azteca Chocolate Cookies

Azteca Chocolate Cookies
With pecans and orange – flavours of Mexico rolled up into a sweet treat
Ingredients
¼ cup chopped orange peel (less of the white bits and more of the orange)
¼ cup chopped pecans
20g butter +70g butter
2 Tbl brown sugar + ½ cup brown sugar
70g dark chocolate, broken into rough bits
½ cup white sugar
2 eggs
1 tsp vanilla
2 Tbl Tio Pablo Chocolate Azteca
2 ½ cups plain flour (can use gluten free baking flour if preferred)
1 tsp baking powder
¾ tsp salt

Preparation

Preheat oven to 175°C and line a baking tray with baking paper

In a frying pan, heat 20g butter and sauté the pecans and orange peel with 2 Tbl brown sugar. Set aside to cool.

In a big mixing bowl, add the remaining butter, remaining brown sugar, white sugar, vanilla and 1 egg. Mix thoroughly with a mixer and then mix through the second egg.

Next, mix through the Chocolate Azteca, ½ cup of flour and baking powder.

Next mix through, bit by bit, the remaining flour and salt.

Next, mix through the sautéed pecan mixture and finally the chocolate bits.

Roll into golf ball sized balls, place on tray and flatten slightly. Bake for about 8-10 minutes, until bottoms of cookies begin to brown. Remove from heat and let cool on tray to harden.

Makes about 24 cookies

Products used in this recipe