Toast the pecans in an oven preheated to 170°C for 4–5 minutes, then let them cool.
In a bowl, beat the butter, brown sugar, granulated sugar, and salt with a hand mixer on medium speed for 30 seconds.
Add the egg and beat for another 30 seconds.
Add the sifted all-purpose flour, cornstarch, baking powder, baking soda, and ground cinnamon and fold in gently with a spatula.
Add the dark chocolate, the milk chocolate, and the toasted pecans cut in half, and fold in gently.
Gather the dough into a single mass, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Use an ice cream scoop to portion about 65g of dough per cookie onto the baking sheet, then press the tops down lightly.
Top each cookie with the topping pecans and bake in an oven preheated to 175°C for 14–15 minutes.
Let the cookies cool on the sheet for 10 minutes, then move them to a cooling rack to cool completely.
Tips
Cut the chocolate and pecans in half so they mix evenly through the dough.
You can use chocolate chips instead of couverture chocolate.
Store airtight at room temperature for up to 5 days, or freeze for up to 3 weeks.
Chocolate Pecan Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve, cookie scoop
Ingredients (10 pieces)
- unsalted butter 120g
- egg 50g
- all-purpose flour 170g
- cornstarch 15g
- baking powder 2g
- baking soda 2g
- ground cinnamon 1g
- dark brown sugar 60g
- sugar 40g
- salt 2g
- dark chocolate 80g
- milk chocolate 50g
- pecans 70g
- pecans 20 pieces, for topping
Instructions
1. Toast the pecans in an oven preheated to 170°C for 4–5 minutes, then let them cool.
2. In a bowl, beat the butter, brown sugar, granulated sugar, and salt with a hand mixer on medium speed for 30 seconds.
3. Add the egg and beat for another 30 seconds.
4. Add the sifted all-purpose flour, cornstarch, baking powder, baking soda, and ground cinnamon and fold in gently with a spatula.
5. Add the dark chocolate, the milk chocolate, and the toasted pecans cut in half, and fold in gently.
6. Gather the dough into a single mass, wrap it in plastic wrap, and refrigerate for at least 1 hour.
7. Use an ice cream scoop to portion about 65g of dough per cookie onto the baking sheet, then press the tops down lightly.
8. Top each cookie with the topping pecans and bake in an oven preheated to 175°C for 14–15 minutes.
9. Let the cookies cool on the sheet for 10 minutes, then move them to a cooling rack to cool completely.
https://hong-recipe.pages.dev/en/recipes/chocolate-pecan-cookie/
Hong's Recipe