Chocolate & Pecan Cookie Sandwiches
Ingredients
to make the cookies
- 150g butter, softened
- 3/4 cup brown sugar
- 1/4 cup caster sugar
- 1 extra large egg
- 1 tsp vanilla essence
- 1 1/2 cups flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp bi-carbonate of soda
- 100g dark chocolate, chopped
- 40g pecans, finely chopped
- 2L Bulla Real Dairy Chocolate 2L, softened
to make the chocolate sauce
- 250mL Bulla Thickened Cream
- 200g dark chocolate, chopped
- 2 Tbsp cocoa
Tip
- Biscuits are best made in advance and stored in an airtight container.
Cooking Directions
- Preheat oven to 170°C (150°C fan-forced).
- Cream the butter and sugars together until pale and creamy. Add the egg and vanilla, mixing well. Slowly fold in the flour, cocoa, baking powder and bi-carb until mixture is combined. Gently fold in the chocolate and pecans.
- Using tablespoon measures, roll mixture into balls and place onto lined oven trays, flattening slightly. Bake for 15 minutes. Place onto cooling rack until cool.
- Break up 5 of the cookies and fold through the softened Bulla Real Dairy Chocolate 2L. Place into a container, cover well and refreeze until required.
- For the chocolate sauce, heat Bulla Thickened Cream in a saucepan until just boiling and pour over chocolate and cocoa. Whisk well until smooth and chocolate has melted. Allow to cool and refrigerate until required.
- To serve, scoop Bulla Real Dairy Chocolate 2L and sandwich between 2 of the chocolate biscuits. Drizzle with warmed chocolate sauce.
Ingredients
to make the cookies
- 150g butter, softened
- 3/4 cup brown sugar
- 1/4 cup caster sugar
- 1 extra large egg
- 1 tsp vanilla essence
- 1 1/2 cups flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp bi-carbonate of soda
- 100g dark chocolate, chopped
- 40g pecans, finely chopped
- 2L Bulla Real Dairy Chocolate 2L, softened
to make the chocolate sauce
- 250mL Bulla Thickened Cream
- 200g dark chocolate, chopped
- 2 Tbsp cocoa
Tip
- Biscuits are best made in advance and stored in an airtight container.