Mum’s Choc-O-Block Chocolate Chip and Pecan Cookies


  • 2 cups plus 3 tbsp white all purpose flour
  • 2 tsp corn or potato starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 stick of butter – 170 g (6oz), melted and allowed to cool thoroughly
  • 2 large eggs
  • 2 tsp of pure vanilla extract
  • 1 cup of brown sugar, not firmly packed
  • 1/2 cup white sugar
  • 1 1/2 cups chocolate chips, milk or dark
  • 1 1/2 cups chopped pecans – 170 g (6 3/4 oz)


  • Preheat the Fornetto* to 175C (350F).
  • In a bowl, combine all the dry ingredients thoroughly and set them aside.
  • In a large mixing bowl, combine the sugar and the butter and whisk until the sugar starts dissolving.
  • Beat the eggs lightly with the vanilla and combine them with the butter mixture. Mix well until completely combined.
  • Slowly add in the dry ingredients and mix lightly until well combined, ensuring that there are no clumps of flour. Fold in the chocolate chips and the crushed pecans.
  • Refrigerate the dough, covered for an hour.
  • Line the baking stone with parchment paper and spoon out balls of approximately 2 tbsp. The dough is quite sticky so they should be full of peaks and twists like in the image.
  • Bake the cookies in the Fornetto* for about 15 minutes or until they go golden brown. Rotate the stones, tray or cookie sheets halfway through if using more than one.
  • Remove the cookies from the oven and allow them to cook for 5 minutes on the stones or trays. After the 5 minutes have elapsed, remove the cookies and place them on a rack to finish cooling.
  • Enjoy these moist chocolate chip and pecan cookies with milk, tea or coffee. You’re in for a treat. Enjoy!

You can also use a conventional oven, or a kamado or even a smoker (using indirect heat for baking).