You will need
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large egg, at room temperature
100 g pecan nuts, finely chopped
90 g dark chocolate
Adjust oven rack to one slot above the middle shelf. Preheat oven to 180°C. Line two baking trays with baking paper. In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture looks curdled.
Open the pack and spoon out 2 t (10 ml) of the dry cookie mixture. Keep it on the side to use later. Add the remaining dry mix and chocolate chips to the butter mixture.
Use a wooden spatula or spoon to blend the ingredients together. When a crumbly mixture forms, use your hands to lightly bring everything together. Roll the dough into small (marble size) balls. Aim to get about 80 balls. Press them in chopped nuts with a fork pre-dipped into the left over dry mix.
Place on baking paper lined baking sheets ± 2 cm apart. Bake for 10 – 12 minutes until golden. Leave to cool. Melt the chocolate gently and sandwich two cookies together. Store in an airtight container between sheets of greaseproof paper.