Chocolate Chunk Pecan Cookies

1. 1

   Heat oven to 350F Melt half the chocolate in the microwave on High for 1 min or over a pan of simmering water.

2. 2

   Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.

3. 3

   Heap 12 spoonfuls, spaced far apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate.

4. 4

   Bake for 12 mins until firm, then leave to cool on the sheets.

5. 5

   Can be stored in a tin for up to 3 days.

* Per serving · 4 servings · Values may vary.

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