Chocolate Pecan Cookies
Recipe Source: The Secret Recipes by Dominique Ansel
Dark Chocolate Chips- 2 cups (12 ounce)
Unsalted butter- 3 tbs+ 1/2 tsp
Granulated Sugar- 1 cup+ 2 tbs
Almond Flour- 1/3 cup
(or 1/4 cup corn starch)
Baking powder- 3/4 tsp
Salt- 1/2 tsp
Coarsely chopped Pecans- 1/2 cup
Day one making the dough
Melt chocolate chips in a double boiler. Fill the pot with about 3 inches of water and bring it to a boil. Place chocolate chips in a stainless steel bowl over the water. stir slowly with spatula to ensure that the chocolate chips are completely melted and smooth before turning off the heat.
Melt butter in micro wave and add to the melted chocolate and mix. keep it on top of the warm water till it is ready to use.
In a bowl whisk together sugar, almond flour (or corn starch), baking powder and salt. Beat eggs till light and fluffy and add to the flour and mix all ingredients together,till it resembles pan cake batter.
Fold in the chocolate butter mixture,pecans and chocolate chips with a spatula. Transfer the dough into a baking dish. Cover it tightly with plastic wrap that touches the surface of the dough. Set in refrigerator to rest over night.
Day 2 baking
Preheat oven to 350 degree F. Line baking sheet with parchment paper. Dough will be firm to touch. Roll small balls and press the top with your palm to shape as a disc. Place them on the baking sheet at least 2 inch apart. Bake for 8 minutes rotating half way through. When the cookies are just beginning to crack on top but still has a soft spot in the center remove from the oven. At this stage the dough will only be set at the edges. Let the cookies cool in the baking sheet for 5-7 minutes and the gently remove for the sheet. Serve with warm milk or coffee.
I tried the original recipe of Dominique Ansel with corn starch. See the picture below. The cookies became little flat and tasted good the next day of baking.
Hope you will all enjoy!