We all have our own preferences in terms of texture when it comes to cookies. I love them a bit thick, little crispy outside and really soft inside.
There are thousands if not millions of recipes! I have three favorites, this is one of them. It was originally provided by Nicolas Lambert (chef at Four Seasons, Saint-Petersburg), so I trusted him, and I was right. I just made some adjustments by using the Muscovado sugar.
These cookies are made of:
- a cookie dough (with Muscovado sugar)
- dark chocolate chips
- roasted pecan nuts
You can use just a spatula and a mixing bowl instead of the stand mixer. The quantities below are adapted for 14 cookies. You can also prepare it in advance and store it in the freezer for a maximum of two weeks.
- Stand mixer with flat beater
- Big baking tray
- Silicon mat or baking paper
- 120 g Butter At room temperature
- 100 g Muscovado sugar Barbados sugar, if not available use moist brown sugar
- 40 g Cassonade Unrefined cane brown sugar
- 2 g Table salt
- 50 g Egg One small egg, at room temperature
- 170 g Flour
- 2 g Baking powder
- 60 g Dark chocolate chips Or Guanaja 70% of Valrhona, chopped
- 40 g Pecan nuts
- Preheat the oven at 190°C.
- While the oven is heating, you can roast the pecan nuts for 5 minutes.
- Bring the butter cut into cubes to room temperature.
- Place the butter once soft in the bowl of the stand mixer equipped with the flat beater.
- Add the salt, Muscovado sugar and the cassonade. Mix until getting a creamy texture.
- Add the egg.
- Sieve the flour TOGETHER with the baking powder. Add them to the previous mix and combine.
- Chop the pecan nuts and the chocolate (if you don't have chips). Add to the mix.
- Form balls of 50g each*. If the dough is too soft, place in the fridge for 5 to 10 minutes.
- Place the balls on the tray covered with silicon mat or baking paper. You need to leave enough space as the dough will melt during the cooking.
- Flatten them slightly and place them in the fridge for 15 minutes. This step is optional.
- Bake for 8 to 9 minutes. Check the doneness: the cookies should be soft, just little bit gold color (check picture below).
- As soon as they are done, transfer them onto a wire rack to cool.
- Please refer to the Additional comments below.
There are some cookies recipes with white sugar, I prefer to use the Muscovado one (mixed with cassonade for instance). This sugar also called Barbados sugar, Khandsari, or Khand, is unrefined cane sugar that still contains molasses, giving it a dark brown color and the texture of wet sand. This is what gives the cookies an amazing and unique taste, and a moist texture.
You can form the balls after adding the chocolate and pecan nuts, or before and then you put them as toppings.and press them slightly on the dough.
Regarding the cooking time, it will depend on your oven. So do not hesitate to check and adjust cooking time if needed. The cookies should be similar to this once they are done.
You can use the recipe for the plain dough and be creative with the other ingredients (milk or white chocolate, caramel chips, pistachio, walnut, peanut, macadamia nut, candied ginger or orange…).