Butterscotch Pecan & Dark Chocolate Cookie Tarts
 
 
Soft, gooey cookie tarts, perfect to serve warm with a cold scoop of vanilla ice cream.
Author:
Serves: 12
Ingredients
  • 1 + ½ sticks (175g) butter
  • ¾ cup (170g) brown sugar
  • ¼ cup (55g) caster sugar
  • 1 egg
  • 2 cups (300g) flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 4oz (110g) dark chocolate, chopped
  • 1 cup (110g) pecans, chopped
Instructions
  1. Preheat the oven to 350F/170C and grease 12 mini tart pans or your choice of baking dish.
  2. Place the butter into a pan and melt it. Once the butter is melted, keep cooking it, until it foams up, and turns a golden brown colour. Remove from the heat and set aside to cool for a few minutes.
  3. Place the brown sugar and caster sugar into a mixing bowl, and add the slightly cooled butter. Beat for a minute until well combined, and then add the egg and beat for a further minute.
  4. Add all of the dry ingredients to the mixing bowl in one go, and mix until the flour is almost completely absorbed.
  5. Add in the chopped chocolate and pecans and mix until everything is thoroughly incorporated.
  6. Scoop ¼ cup of the mixture into each tart tin, and press it down gently, to fill the edges of the tin. Alternatively, simply scoop the cookie dough straight onto a lined baking sheet (as per regular cookies), or press into a large baking dish to make cookie bars.
  7. Bake the tarts for 12 minutes, until just set on top. Free-form cookies may need slightly longer, and a large baking dish will need about 20 minutes.
  8. Leave to cool on a rack for as long as you can stand it, and then serve with vanilla ice cream, or a cold glass of milk.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/07/butterscotch-pecan-dark-chocolate-cookie-tarts-recipe.html