Ingredients

  • 225g margarine
  • 175g light brown soft sugar
  • 75g caster sugar
  • 1 egg
  • 200g sourdough discard
  • 150g plain flour
  • 100g self-raising flour
  • 1/2 tsp salt
  • 1tsp bicarbonate of soda
  • 200g dark chocolate
  • 100g milk chocolate
  • 100g toasted and roughly chopped hazelnuts
  • Extra flaky salt, to finish

Method

  1. 1

    Place the melted margarine and both sugars in a large bowl (or the bowl of a stand mixer with paddle attachment) and beat together until light and fluffy.

  2. 2

    Add the egg into the mixture and beat well to fully incorporate. Now add the sourdough discard, both flours, salt and bicarbonate of soda. Beat until just combined, then stir through the chocolate and chopped pecans with a wooden spoon.

  3. 3

    Add the egg into the mixture and beat well to fully incorporate. Now add the sourdough discard, both flours, salt and bicarbonate of soda. Beat until just combined, then stir through the chocolate and chopped pecans with a wooden spoon.

  4. 4

    Portion the cookie dough into about 24 balls - about half an ice cream scoops worth of mixture, then chill for 1 hour in the fridge, or 30 minutes in the freezer

  5. 5

    Meanwhile, line a few baking trays with greaseproof paper and preheat the oven to 190.

  6. 6

    Once they’ve chilled, space the cookies on the prepared trays and bake for 10-12 minutes. They’ll be super gooey in the middle and golden on top. Sprinkle with a little salt and leave to cool completely before eating (if you can resist!).

Nutritional Details

Each serving provides
  • Energy 955kj 228kcal 11%
  • Fat 11.0g 16%
  • Saturates 3.4g 17%
  • Sugars 18.0g 20%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1771kj/423kcal

Each serving provides

29.0g carbohydrate 1.3g fibre 3.1g protein

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