Chocolate Pecan Cookies

If you follow me, you know the world of Pâtisserie, Chocolaterie and Boulangerie. Here’s another word you need to know – Biscuiterie, from the word biscuit. This is the world of cookies, biscuits and the small, crispy pastries, usually served during tea-time.

One of the most famous areas where you can find amazing biscuits in France is the charming Alsace region, in the east of France not far from the border with Germany. In almost every village or town in Alsace you can find biscuit shops with an abundance of cookies in different shapes, textures and varied flavors. The big “danger” in these products is that they are small, crunchy, not too sweet and can be snacked on without stopping.

Cookies are part of this world of biscuits, and today they have become part of the pastry collection even in the most prestigious places in the city of lights. If in the past it was a product that is mainly associated with American culture, today the cookies have been given a different place in the pastry vitrines, with pastry chefs like Cedric Grolet, Yann Couvreur and more, producing them using special techniques, with fine ingredients and different and varied flavors.

So this time Chocolate Pecan Cookies that are recommended to eat warm, when the chocolate is still soft and delicious.

Chocolate Pecan Cookies
10-12 cookies

Ingredients
190g light brown sugar
120g butter, softened
60g egg 
200g flour, sifted
5g baking powder
2g baking soda
5g Fleur-de-Sel
100g dark chocolate, chopped (70%-80%)
70g roasted pecans, chopped

Preparation
1. In a medium bowl whisk sugar and butter, whisk in the egg.
2. Add flour, baking powder, baking soda and salt. Mix until soft dough forms. Fold in the chocolate chunks and pecan chunks.
3. Roll the dough into 60-80g balls and place on parchment paper, refrigerate for about an hour.
4. Preheat the oven to 190C degrees.
5. Remove the dough from the refrigerator and place on a baking sheet lined with parchment paper. You can use small tart rings (7-8cm) to get perfect round cookies.
6. Bake for 10-12 minutes, make sure you don’t overbake. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack.

Bon-Appétit
Sharon