Chocolate and pecan cookies

Chocolate and pecan cookies

I am delighted to see that the recipes that I offer you here and on my instagram account you like it so much. I admit that in this period, and even more at the beginning of the 4th week of confinement, I have a little trouble finding the motivation to take pictures of my little dishes and type the articles. Seeing you present helps me get out of this semi torpor where I feel like I have settled. Every little word you leave me here or elsewhere makes me want to continue.

Fortunately, last week, I had a little more desire. And we had prepared my super cookies again. I shared the recipe with you here, in a white chocolate and cranberry version. We loved them. This time, I kept the same proportions, but with dark chocolate and pecans. Again, they were wildly successful.

The little extra thing is the salt tip on top. While rummaging through my cupboards, I found salt in the shape of a pyramid. What is interesting with this salt is that they are very hard crystals, but they break easily between the fingers. I find it perfect to be sprinkled like here on a pastry. A pinch of fleur de sel will also be fine. It will just miss the crunchy side.

I really advise you to put this little salty touch. This is what makes all the difference and what makes these cookies totally irresistible.

Chocolate Pecan Cookies:

115g soft butter
90 g brown vergeoise
40g sugar
1 egg
170g flour
1 tbsp powdered milk
1/2 tsp baking soda
100g dark chocolate
100g pecans
pyramid salt (or fleur de sel)

In the mixer, put the butter and the sugars.
Whisk for a few minutes until you have a homogeneous mixture.
Add the egg and whisk for a few more minutes. If necessary, scrape the sides of the bowl.

Mix the flour, powdered milk, baking soda and salt.
Add this mixture to the bowl of the stand mixer and mix without insisting too much. Stop as soon as there is no more visible flour.

Coarsely chop the chocolate and the pecans.

Add them to the dough.
Splash of milk and chocolate and pecan cookies

Divide the dough into 15, and make balls. Spread them out on a baking sheet, spacing them apart. For balls of the same size, I use my ice cream scoop. It is not necessary to crush them.
Sprinkle a little salt on it, crushing it with your fingers.

Refrigerate for 1 to 2 hours.

Preheat the oven to 180°C.

Put the cookie sheet in the oven and cook for about 12 minutes. Around 9 minutes of cooking, turn the plate over so that the front cookies pass behind. Cookies should be lightly golden. They will harden as they cool.
Allow cookies to cool before removing them from the baking sheet.

Recipe for chocolate and pecan cookies

To finish: I advise you to take chocolate tablets, the one for cooking. I think it’s much better than the nuggets that are sold. The uneven pieces make all the sweetness.

You can replace the pecans with walnuts.

I don’t crush the cookies because I like them to be thick and chewy on the inside.

Brown vergeoise is easily found in the sugar aisle. It’s not brown sugar. Here, the texture is very fine.

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