Chocolate chip and pecan cookies from Sweet (page 26) by Yotam Ottolenghi and Helen Goh

Ingredients

self-raising flour
Buy Now
- King Arthur Baking - United States
dark chocolate chips
Buy Now
- King Arthur Baking - United States
Show all ingredients...
EYB Comments

See recipe for variation. Errata from publisher: oven temperature should be 355°F/180°C .

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

See recipe for variation. Errata from publisher: oven temperature should be 355°F/180°C .
anne_pvnm70 on April 30, 2026

Our favorite choc chip cookies! I make them without nuts since I am allergic and always use whatever chocolate I can find. They never disappoint and are very handy to have in the freezer.
anya_sf on April 17, 2026

Glad I saw the additional errata, although the one I see on EYB says "PAGE 26, CHOCOLATE CHIP AND PECAN COOKIES: Bake at 375°F/190°C for 14 minutes", so I went with 375 F. Made 1/2 recipe, 45 g each, got 18 cookies. Chilled the dough balls overnight, flattened slightly before baking, and they spread nicely. Baked 15-16 min. Crisp edges, chewy center, great texture IMO. Also very happy with the amount of chocolate and sweetness level. Loved the pecans even if my husband complained (likes nuts, but not in dessert for some reason, weirdo).
Schooffiecooks on March 27, 2026

Delicious!!
Beth891 on July 28, 2024

I did half quantities and as I only had one 100g bag of chocolate chips I added extra pecan. Mixed by hand as I couldn't be bothered cleaning the mixer but if I made full quantities I'd use it. Otherwise I followed the recipe - 45g-ish balls made 16 cookies so I baked 6 and put the other 10 in the freezer. I didn't chill or flatten and they spread nicely and gave them 12mins at 180fan. I didn't rotate the trays as my oven is pretty even and they came out perfect:) delicious and crisp on the outside and soft in the middle. My new favourite chocolate pecan cookies! Definitely one to make again.
Nossovitzky on June 14, 2020

Very delicious but a little dry in the dough - might try reducing the flour slightly next time. Makes a lot of biscuits so froze half.
Livmichelle on May 06, 2020

Great recipe! Didn’t see any note before I made them, 1st dozen no fridge time pressed the dough flat a little, perfect; 2nd doz. 2hr in fridge and didn’t flatten balls and they didn’t spread at all, still delicious. No fridge time, flatten a bit and and alls good
raybun on March 23, 2020

I almost didn’t make these after reading the previous Notes, but am glad I went ahead. I slightly reduced the sugar and the texture was perfect, not dry at all. My new favourite CCC!
stef on June 22, 2018

Made these again with corrected amount of flour. They turned out well. Will reduce sugars a bit next time.
mondraussie on February 18, 2018

I didn't bother with the 1 hour in the fridge and they turned out just fine. I didn't have SR flour so I mixed baking powder with plain flour. Next time reduce the quantity of baking powder to make the finished product a little denser.
Tatiana131 on January 25, 2018

The dough does not contain enough moisture as written, especially in our very dry climate. As written the dough was super crumbly and did not spead into cookies when baked. We added just enough milk to bind the dough together to get actual cookies. The balls that didn't spread tasted of uncooked flour in the middle. Very mediocre recipe.
Mtetpon on December 12, 2017

I agree the dough was very crumbly. The cookies do not spread very much at all.
stef on December 06, 2017

I made the dough and refrigerated it overnight. Next day it was very crumbly even at room temperature. Maybe because I made my own self rising flour. Cookie is good with a shortbread type of texture.