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Pecan cookie
 

WHITE CHOCOLATE CHIP PECAN COOKIES

Recipe by Rémi Montagne, Valrhona Pastry Chef  
Category: Cookies & Bars
Difficulty: Easy
 Makes about 25 cookies

INGREDIENTS

100g pecans
250g brown sugar
188g butter
45g eggs
250g all-purpose flour
5g baking soda
5g salt
 

INSTRUCTIONS

  • Toast the pecans for about 12 minutes at 300°F (150°C) then finely chop. 
  • Combine the sugar and cold butter, and mix.
  • Once you have a homogeneous mixture, add the eggs, flour, salt, and baking soda.
  • Complete the mixture by adding the WHITE CHOCOLATE CHIPS and pecans while the mixer is on a slow speed.
  • Place the dough in plastic wrap and form into a cylinder. Chill.
 

ASSEMBLY & FINISHING

  • Remove the plastic wrap, and cut the cookie dough into slices.
  • Place the slices on a baking sheet lined with parchment paper.
  • To keep your cookies soft, bake them for about 4 minutes at 340°F (170°C). If you prefer crispier cookies, bake them for approximetly 10 minutes at 320°F (160°C).