Servings: 48 cookies
- 2 Baking Paper-lined Oven Trays
- Large Bowl
- 1⅓ cups pecan halves
- ⅔ cup light brown sugar, firmly packed
- ⅔ cup white sugar
- ½ cup butter
- ½ cup vegetable shortening
- ½ teaspoon salt
- ¾ teaspoon espresso coffee granules
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ¾ teaspoon butterscotch essence, (see Note 2)
- 1 teaspoon white vinegar
- 1 large egg
- 2 cups unbleached plain flour
- 1⅓ cups butterscotch chips
- ⅓ cup caster sugar, mixed with 1 - 1¼ teaspoons salt, for topping (see Note 3)
- 1¼ teaspoons salt
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- Preheat the oven to 190°C//170°C fan-forced . (375°F ; Gas Mark 5). Lightly grease (or line with baking paper) two baking sheets.
- Place the pecans in a single layer in a pan, and toast until they've darkened a bit and smell toasty, about 8 - 9 minutes. Set aside to cool, then chop coarsely.
- In a large bowl, combine the brown and white sugars, butter, vegetable shortening, salt, espresso granules, baking soda, vanilla essence, butterscotch essence, and vinegar, beating until smooth and creamy.
- Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips and toasted nuts.
- If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4½ hours; or overnight. Cookie dough refrigerated for 3½ - 4 hours will spread moderately; chilled overnight it will spread much less.
- Mix the ⅓ cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 4cm (1½") balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 5cm (2") between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 3cm (1") balls of dough.
- Bake the cookies for 11 - 12 minutes ; 11 minutes for smaller cookies, 12 minutes for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
- If you're making smaller teaspoon-sized cookies, increase the coating to ½ cup sugar mixed with 1¾ - 2 teaspoons salt.
- Butterscotch essence can be difficult to obtain locally so try online merchants such as Baking Pleasures
- The sugar-salt coating can be made more or less assertive, your choice. Use the lesser amount of salt for a less adventuresome audience; the greater amount for those who love the salty/sweet experience. It's easy to make some of both; just divide the dough in half, and make the coating both ways, rolling half the cookies in the saltier coating, half in the milder.
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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