Medium
Makes: 20 cookies
With a chewy texture and a strong chocolate flavour, this cookie will remind you eating a brownieWith a chewy texture and a strong chocolate flavour, this cookie will remind you eating a brownie
- Shelf life:
- 3 days
- Conservation:
- Room temperature
Containing: 2 Components
Cookie Dough
Ingredients: Cookie Dough
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130 g82% Butter
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250 g
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140 gEgg
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240 gCaster sugar
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72 gAll purpose flour
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2 gbaking powder
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3 gsalt
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150 groasted and chopped pecan nuts
Preparation: Cookie Dough
- Melt the butter and Excellence 55% Chocolate in the microwave
- In a stand mixer, whip the eggs with the sugar to a ribbon stage
- Mix all the sifted flour and cocoa powder in a bowl. Add the salt and baking powder
- Once the eggs mixture is whipped, incoporate the melted butter and chocolate into it. Mix it well
- Add in the dry ingredients and mix well. Change the whisk for the paddle attachment.
- Lastly, incorporate the pecan nuts and Inaya 65% chocolate pistols
- Let the dough rest for 20 minutes in the chiller
- Divide the dough into 60g and roll it
- Place the cookies onto a baking tray with a silicone mat and bake them at 160C for 9 minutes approximately
Tools
- Whisk
- Bowl(s)
- Scale
- Silicone mat
- Spatula(s)
- Stand Mixer
- Baking Tray
- Paddle attachment
- Oven
Enrobing the cookies
Ingredients: Enrobing the cookies
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Q.S.Callebaut Caramel FWF-Z6CARA
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Q.S.roasted pecan nuts
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Q.S.sea salt
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Q.S.Mona Lisa salted caramel crispearls
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Q.S.Mona Lisa Milk Chocolate Crispearls
Preparation: Enrobing the cookies
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Using the Callebaut Caramel, stick some pecan nuts onto the cookie.
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Enrobe the cookies, and before the chocolate completely sets, sprinkle some Mona Lisa Crispearls and sea salt on top
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Finish it with some dots of Callebaut Caramel
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