Cocoa Pecan Cookies
Makes
sixteen 4-inch cookies
Cocoa Pecan Cookies |
Sometimes all that is needed is a
little sweet something to nibble on. I wanted bite sized and definitely
chocolate. I was looking for a “grown-up” cookie recently for a dinner party
when I came across one of my favorites. It is a big ultrathin, ultra-crispy
cocoa cookie, with a hint of butterscotch flavor and lots of toasty nuts…topped
with a drizzle of more chocolate. Perfection.
- 1½ C (6 ounces) unbleached all-purpose flour
- 3 Tb unsweetened natural cocoa powder
- ½ tsp baking soda
- Generous ½ tsp salt
- 10 Tb (5 ounces) unsalted butter, melted and cooled
- 1/3 C (2.33 ounces) firmly packed light brown sugar
- 1/3 C (2.33 ounces) granulated sugar
- 2 Tb plus 2 tsp light corn syrup
- 2 Tb whole milk
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 C (4 ounces) chopped pecans (or walnuts)
- Whole nutmeg for grating (optional)
- 3 ounces semisweet or bittersweet chocolate (optional)
Mix the flour, baking soda, and salt
together in a medium bowl. Set aside.
Whisk together the butter, sugars,
corn syrup, milk and vanilla in a large bowl. Stir in the flour mixture. Stir
in the nuts. Cover and chill dough until is it firm enough to scoop, a couple
of hours at least, preferably overnight.
Heat the oven to 375 degrees F.
Position racks in the upper and lower thirds of oven. Line two cookie sheets
with parchment paper.
Divide the dough into sixteen equal
portions (about 2 Tb each). Arrange 6 pieces of dough well apart on each lined
cookie sheet; remembering the cookies will spread to 4 inches as they bake. With
the heel of your hand, flatten each piece of dough until it is 3 inches in
diameter. Flatten the remaining 4 pieces of dough on another sheet of
parchment, set aside.
Bake the two sheets for 15-18
minutes, until cookies are very thin, evenly colored all over, and just
beginning to darken very slightly at the edges; rotate the sheets from top to
bottom and from front to back halfway through the baking time to ensure even
baking.
Slide the parchment liners onto
racks to cool completely. Bake the third batch. While the cookie is warm,
lightly grate fresh nutmeg over the top.
Melt 3 oz of semisweet or bittersweet chocolate and drizzle a little
over each cooled cookie. Let the chocolate set before storing the cookies
layered between sheets of wax paper in an airtight container.
Enjoy!
Larue
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