Chocolate cookies

(43 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

This recipe makes 10 generous size cookes. They are crunchy and yet gooey. Chopped chocolate and pecan nuts add crunch.
This recipe makes 10 generous size cookes. They are crunchy and yet gooey. Chopped chocolate and pecan nuts add crunch.
  • Makes: 10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A crunch and yet gooey chocolate cookie. This has chopped chocolate and pecan nuts for added crunch. The cookie mixture can be prepared in advance and put in the freezer


  • 100g (3oz) butter, softened
  • 125g (4oz) light muscovado sugar
  • Yolk from 1 med egg
  • 125g (4oz) plain flour
  • 30g (1oz) cocoa powder
  • tsp bicarbonate of soda
  • 100g bar dark chocolate (50-70% cocoa solids), roughly chopped
  • 60g (2oz) pecan nuts, chopped
  • 2 baking sheets, lined with Teflon sheet

You can use other chopped nuts for this recipe


  1. Cream the butter and sugar together until light and fluffy. Beat in the egg yolk, then sift in the flour, cocoa and bicarbonate of soda and mix well. Cool for 5 mins.
  2. Add the chopped chocolate and nuts. Chill the mixture while the oven heats up to Gas Mark 5 or 190C.
  3. Divide the mixture into 10 and roll each portion into a ball. Arrange, spaced apart on the baking sheets and then press them to flatten them to about 1.5cm (in) thick. Bake for 10-12 mins until risen and cracked but still a bit soft and gooey.
  4. Cool for 5 mins, then transfer to a wire rack to cool.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 270(kcal)
  • Fat 17.0g
  • Saturates 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(43 ratings)

Your comments

comments powered by Disqus

FREE Newsletter