Chocolate Maple Syrup Pecan Cookies
This recipe comes from our friends in Canada. If you like cookies at all you will like these, trust me.
- 170 g butter at room temperature
- 4 tablespoons maple syrup
- 150 g brown sugar
- 1 large pinch of sea salt
- 1 egg
- 280 g flour
- 1 teaspoon baking powder
- 50 g of beads Valrhona chocolate
- 50 g of beads crunchy Valrhona
- 50 g chopped pecans
1 ° / Beat butter and maple syrup to obtain a creamy mixture. Add sugar and sea salt and whisk again and then the egg and whisk again.
2 / Using a spatula, stir in flour and baking powder and chocolate and pecans.
3 / Make two rolls with the dough and wrap in plastic wrap. Refrigerate at least 2 hours (2 days. Beyond that, the dough can be frozen for later use).
4 ° / Preheat oven to 200 degrees. Cut the sausages into slices of pasta 1 / 2 inch thick and arrange on a plate-stick. Bake about ten minutes (cookies should be golden, but remain soft).
TIPS:
- if you’re not blessed with Valrhona pearls, a chocolate type Crunch cut into chips may well do the trick. Or try the Kit Kat Ball.
- to whip the softened butter, spoon magic is really miraculous.
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