RECIPE: CHOCOLATE CHIP AND PECAN MAYO COOKIES

Adapted from page 26

Ingredients:

1 cup pecan halves
1 cup plus 1 ½ tbsp unsalted butter, at room temperature cut into ¾-inch cubes
¾ packed cup plus 3 tbsp light brown sugar
1 cup granulated sugar
1 ½ tsp vanilla extract
4 heaping tbsp Sir Kensington’s Classic Mayo
3 ¾ cups self-rising flour
1 tsp salt
9 oz. dark chocolate chips or chunks

Instructions:
 

1. Preheat oven to 350 degrees F.
   
2. Spread the pecans out on a rimmed baking sheet and roast for 10 minutes. Remove from the oven and, when cool enough to handle, roughly chop into pieces and set aside. (You can turn the oven off at this point, as the dough will need to chill in the fridge before baking.)
   
3. Place the butter and both sugars in the bowl of an electric mixer. Beat on medium-high speed for about 2 minutes, until light and fluffy. With the machine still running, add the vanilla extract and mayo, one at a time, beating well after each addition. Turn the speed to low, sift in the flour and salt and continue to beat until combined. Finally , add the chocolate chips and roasted nuts, mixing until just combined. Turn off the machine and gently bring the dough together by hand; the consistency should be firm and come together easily.
   
4. Use your hands to form the dough into large golf-ball-sized balls, and set aside in the fridge for an hour to firm up
   
5. When ready to bake, preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
   
6. Spread the balls of dough out on the lined baking sheets – you’ll need to bake them in two batches – space 2 1/3 inches apart. Bake for 14 minutes, rotating the sheets halfway through, until golden brown and slightly cracked on top. Remove from the oven and cool cookies on the baking sheets for 10 minutes until firm, then transfer to a wire rack to cool completely.