In these decadent cookies the pecans and chocolate are perfect partners. I use both cocoa powder and 72 per cent dark chocolate to boost the flavour. Whenever I make cookie dough I either chop a large block of chocolate down to largish chunks, or use large buttons. I think it’s always nice to get a generous amount of chocolate in a cookie if it’s advertised as such!
The texture of these cookies is more of a cross between a fudgy brownie and a cookie, sitting on the softer side. This means they keep really well and stay soft for a few days if stored in an airtight container.
If you rush the process and bake them straight away, rather than letting the dough rest in the fridge for a few hours or overnight, the result of your cookie will be dramatically different. Letting it rest means the cookie stays in shape while baking rather than melting into a flat mess.
Dark chocolate and pecan cookies
Prep time: 25 minutes, plus chilling time | Cooking time: 25 minutes
MAKES
Approx 24 cookies
INGREDIENTS
- 150g unsalted butter
- 140g dark brown sugar
- 2 medium eggs
- ½ tsp baking powder
- 120g plain flour
- Pinch of salt
- 25g cocoa powder
- 40g pecans, roughly chopped
- 70g dark (minimum 70 per cent) chocolate, chopped into large chunks, or chocolate buttons
To finish
- 24 pecan halves (30-40g)
- Sea salt flakes
METHOD
- First make brown butter by melting the butter in a saucepan, over a very low heat and slowly – for about 10-15 minutes – until it smells nutty and turns a golden brown. Remove from the heat, pour into a heatproof container and leave in the fridge until it firms up.
- Using either a large bowl and a wooden spoon or a stand mixer with the paddle attachment, beat the chilled brown butter until smooth then mix in the sugar until fully combined – but try not to overbeat at this stage as it causes the cookie to rise and drop too much during baking.
- Add the eggs and mix well.
- Stir together the baking powder, flour, salt and cocoa powder in a large bowl then add this to the butter and sugar mixture, mixing well. Stir through the chopped pecans and chocolate.
- Transfer the cookie dough to a container, cover and place in the fridge to set for four hours or until firm.
- To bake, preheat the oven to 180C/160C fan/Gas 4.
- Scoop and roll the mixture into 25g balls and put them on a lined baking tray or trays, leaving enough space in between the cookies as they will spread a little. Place a pecan half on top of each ball and press down gently.
- Bake for eight to nine minutes – the middle should look slightly shiny and gooey and the edges firm.
- Remove from the oven and sprinkle a little sea salt on top of each cookie before leaving to cool.
January 16, 2021 at 01:00PM
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How to make the perfect chocolate cookies - Telegraph.co.uk
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Butter Cookies
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