- 3/4 cup [175 g] margarine
- 3/4 cup [190 mL] packed brown sugar
- 1/2 cup [100 g] sugar
- 2 eggs
- 1 teaspoon [5 mL] vanilla
- 2 1/4 cups [315 g] flour
- 1/2 cup [125 mL] cocoa powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/4 teaspoon [1 mL] salt
- 2 cups [500 mL] semi-sweet chocolate chips
- 3/4 cup [190 mL] chopped pecans
- 4 ounces [113 g] white chocolate, melted
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- Preheat oven to 350°F [180°C].
- Into a large bowl, using an electric mixer, cream together margarine, brown sugar and sugar until light.
- Beat in eggs and vanilla.
- Into a clean bowl, sift together flour, cocoa powder and salt; fold into creamy mixture.
- Stir in chocolate chips and chopped pecans.
- Divise dough into 4 equal parts.
- Onto each of 2 lightly greased cookie sheets, shape each 2 parts of dough, 2 inches [5 cm] apart, into 1 1/2-inch [3.8-cm] wide 12-inch [30-cm] long rolls.
- Bake into preheated oven for 15 to 18 minutes, until a toothpick comes out clean from centre of rolls.
- Transfer rolls onto wire rack; leave to cool for approximately 10 minutes.
- Meanwhile, bake remaining dough.
- After 10 minutes, nicely pour melted white chocolate over cooled rolls into a decorative pattern.
- Slice rolls diagonally, into 1-inch [2.5-cm] thick slices.
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