Easy
Makes: 30
Brown butter cookie dough studded with chunks of pecans and dark chocolate. Topped with whole pecans and dark chocolate curls.Brown butter cookie dough studded with chunks of pecans and dark chocolate. Topped with whole pecans and dark chocolate curls.Brown butter cookie dough studded with chunks of pecans and dark chocolate. Topped with whole pecans and dark chocolate ...
- Shelf life:
- 3 days
- Conservation:
- Air-tight at room temperature
Containing: 1 Component
Cookie dough
Ingredients: Cookie dough
-
400 gbutter
-
440 gbrown sugar
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48 ginvert sugar
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140 geggs
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30 gBourbon
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490 gpastry flour
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8 gsalt
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8 gbaking soda
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360 gCHD-P64EBPU
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168 gpecans, roasted and chopped
-
Q.S.Whole pecans, toasted
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Q.S.CHD-BS-90116
Preparation: Cookie dough
- Brown butter. Allow to cool completely.
- Mix butter and sugars in mixer, then add eggs and vanilla.
- Add the chopped Guayaquil and pecans.
- Add the dry ingredients, previously sifted together.
- Portion at 50g each into Matfer molds, then layer toasted, whole pecans on the top in a decorative pattern.
- Bake 7-9 minutes at 330F in a convection oven.
- Cool, then garnish with dark chocolate shavings.
Tools
- Scale
- Stand Mixer
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