This is a flavour combination that works very well to create a more sophisticated cookie. Dark or milk chocolate can be substituted if you don't like white chocolate.
250 g unsalted butter. at room temperature
100 g caster sugar
200 g soft light brown sugar
½ teaspoon vanilla extract
400 g plain flour
½ teaspoon salt
¼ teaspoon baking powder
100 g white chocolate, chopped
100 g shelled pecan nuts, chopped
4 baking trays. lined with greaseproof paper
Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract. Add the flour, salt and baking powder and mix well until a smooth dough is formed. Stir in the chocolate and pecan nuts until evenly dispersed Divide the dough in half and shape each half into 2 equal rolls measuring 15-18 cm in length Wrap the rolls in clingfilm and put them in the freezer to set completely for a couple of hours Preheat the oven to 170°C (325°F) Gas 3.
Remove the clingfilm and cut the dough into discs about 2-3 cm thick. Arrange the cookies on the prepared baking trays. Make sure that the cookies are spaced apart to allow for spreading while baking Bake in the preheated oven for 10-15 minutes, or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.
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