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Put the butter, sugar and salt in the bowl of an electric mixer fitted with a whisk and beat until light and fluffy. Then add the eggs and vanilla. Beat until well combined (don’t forget to scrape down the sides!). Slowly add the flour, melted chocolate and chopped pecans. Mix well.
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Chill the batter in the bowl for ½ hour.
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Drop rounded teaspoonfuls of batter onto baking trays covered with baking paper. Remember to keep them 5 cm – 2 inches apart. Dip the bottom of a glass in some sugar and use it to flatten your cookies (remember to re-sugar the glass for each cookie).
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Bake the wafers in a pre-heated oven at 175ºC – 350ºF for 15 minutes (or 13 for a more chewy result).
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Transfer to a wire rack to cool completely.
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They can be stored in an air-tight container.