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.
Shelf life:
3 days
Conservation:
Air-tight at room temperature
Containing: 1 Component

Cookie dough

Ingredients: Cookie dough

  • 400 g
    butter
  • 440 g
    brown sugar
  • 48 g
    invert sugar
  • 140 g
    eggs
  • 30 g
    Bourbon
  • 490 g
    pastry flour
  • 8 g
    salt
  • 8 g
    baking soda
  • 360 g
    CHD-P64EBPU
  • 168 g
    pecans, roasted and chopped
  • Q.S.
    Whole pecans, toasted
  • Q.S.
    CHD-BS-90116

Preparation: Cookie dough

  1. Brown butter. Allow to cool completely.
  2. Mix butter and sugars in mixer, then add eggs and vanilla.
  3. Add the chopped Guayaquil and pecans.
  4. Add the dry ingredients, previously sifted together.
  5. Portion at 50g each into Matfer molds, then layer toasted, whole pecans on the top in a decorative pattern.
  6. Bake 7-9 minutes at 330F in a convection oven.
  7. Cool, then garnish with dark chocolate shavings.

Tools

  • Scale
  • Stand Mixer

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges