Choc Chunk Cookies with Brownie Swirl
Ingredients
- 40g pecan
- 40g dark chocolate
- 40g room temperature dairy-free butter (or dairy butter)
- 40g self raising flour
- 40ml milk of choice (i used rice milk)
- 40g sugar
Preparation
Start by blending the pecans in a food processor until they form a fine mill
Break the chocolate bar into pieces to be blitzed with the nuts
Add butter, then add flour and a pinch of salt
Then add milk and sugar
Let everything mix just until well combined
Rollout cookie dough into a rectangle tray lined with baking paper
Evenly, spread the brownie batter over the sheet of cookie dough
From one of the long sides roll into a tight log
Warp the log with a cling wrap and set in freezer for 1 hr
Take out from freezer and slice the log into slices about 2cm thickness. • Place the cut circles in a baking tray
Bake in a preheated oven at 180°C for 10mins
Let cool completely on cooling rack before handling
