Who wants cookies for a snack, who?! Before leaving my computer for a little week off, I made this small batch of Rustic Caramelized Pecan & Dark Chocolate Cookies : I only put good things in it (or almost :). First, some dark chocolate crushed into "chunks" for the treat, and then I caramelized the pecans in maple syrup, and that's really too good (I think I could even eat them as they are!).
As for flour(s), I went back to buckwheat and spelt, a fantastic duo with which I had a tart recently. I find that buckwheat gives a new depth to chocolate flavors - here I put a little, just to guess the taste, I didn't want to steal the show from the pecans! I also mixed brown sugar and whole sugar, I try to do it more and more, when the recipes allow it, I find that it enriches the texture and taste well.
PS: don't forget a pinch of fleur de sel, for a touch of indulgence...
Allow an hour of rest in the fridge so that the cookies form properly during baking (otherwise they will be completely flat). Apart from this little detail, nothing too difficult in this quick recipe.
You will find it in detail at the bottom of this article :)
- 225 g soft butter, melted
- 60 g light brown sugar
- 150 g brown sugar or other whole sugar
- 1 oeuf
- 1 cc natural vanilla extract
- 75 g Buckwheat flour
- 220 g Spelt flour or wheat
- 1 cc shaves baking powder
- 100 g pecan nuts
- 2 tbsp of maple syrup
- 250 g crushed dark chocolate 65% cocoa for me
- Sea salt
- Caramelize the pecans: in a pan, pour the pecans and maple syrup, heat for a few minutes over low heat, coating the nuts until lightly caramelized. Remove from heat, place on a baking sheet.
- With an electric whisk or food processor, beat the melted butter and the sugars for a few minutes until lightened. Add the egg and vanilla without beating too much.
- Apart from mixing the flours and the baking powder then gradually incorporate into the previous mixture without mixing too much.
- Finish by adding the caramelized and coarsely chopped pecans by hand, then the crushed chocolate. Film the bowl and place in the refrigerator for 1 hour.
- Preheat the oven to 180 ° traditional heat. Using an ice cream scoop or a tablespoon, remove small balls of pasta and place them on a baking sheet covered with parchment paper. Be sure to space the balls well (about 8 per tray). Bake for about 13 minutes, the cookies should still be soft but lightly browned. Arrange on a rack and let cool - to enjoy warm (better!) Or cold as you prefer with (or without) a small pinch of fleur de sel.
Ohlala the killing!
Hmmm a treat, I could not put buckwheat flour (confinement) it will be for a next attempt.
Thank you for this excellent recipe