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Decadent chocolate cookies with chocolate ganache and candied pecans


Makes: 12
timePrep time: 35 minutes
timeTotal time:
Decadent chocolate cookies with chocolate ganache and candied pecans
Recipe photographed by Tara Fisher / Recipe by Jenna Leiter

Decadent chocolate cookies with chocolate ganache and candied pecans


Makes: 12
timePrep time: 35 minutes
timeTotal time:

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Nutritional information (per serving)
Calories
381Kcal
Fat
24gr
Saturates
12gr
Carbs
40gr
Sugars
28gr
Fibre
2gr
Protein
3gr
Salt
0.2gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 150g unsalted butter, softened
  • 175g caster sugar
  • 1 tsp vanilla extract
  • ¼ tsp fine salt
  • 175g plain flour
  • 25g cocoa powder
  • ½ tsp bicarbonate of soda
For the ganache
  • 100g dark chocolate (50% cocoa solids)
  • 100ml double cream
For the candied pecans
  • 100g granulated sugar
  • 100g pecans
  • a drizzle of vegetable oil, for greasing

Step by step

Get ahead
The cookies can be made and decorated up to 2 days ahead, stored in an airtight container; the undecorated cookies can also be frozen.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Line a large baking sheet with baking paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy – about 3-5 minutes. Add the vanilla extract and salt and beat for a further minute.
  3. Sift the flour, cocoa powder and bicarbonate of soda over the creamed butter and sugar. Beat together until just combined.
  4. Divide into 12 equal balls and place on the lined baking tray. Press each one down to flatten slightly. Bake for 12 minutes, then remove from the oven and leave to cool on the tray for 20 minutes, before placing them on a wire rack to cool completely.
  5. While the cookies are baking, make the candied pecans. Melt the sugar a small saucepan over a low heat. Once the sugar has melted, increase the heat and bring it to a boil and cook until golden in colour. Add the nuts, then pour the mixture onto an oiled baking tray. Leave to cool, then roughly chop and set aside.
  6. When the cookies are cool, make the ganache. Finely chop the chocolate and place into a small, heatproof bowl. Gently heat the cream in a small saucepan until it just comes to the boil, remove from the heat and pour over the chopped chocolate. Leave for 30 seconds, then gently stir to combine. Leave to cool and thicken slightly, stirring occasionally. Then place a spoonful of ganache on top of each cookie, letting it spread out slightly, but not covering the whole cookie. Top each cookie with the candied pecans.

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