Home Sweet White chocolate and pecan cookies

White chocolate and pecan cookies

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
I had already proposed a version of white chocolate cookies. But I never stop experimenting. Here are some new dough proportions, this time with macadamia nuts or pecans. I give you two different processes for huge, delicious cookies. I had so much fun making them! But when I tasted them, I knew you would like them! 

White chocolate cookies recipe for 9 large cookies:
  • 130g of soft butter
  • 5g of salt
  • 3g of liquid vanilla
  • 100g of caster sugar
  • 125g of blond vergeoise
  • 45g of egg
  • 235g of flour
  • 1/16 teaspoon baking powder
  • 190g of white chocolate chips
  • 100g of pecans or macadamia nuts

In the bowl of your food processor or in a container, put the butter, salt, vanilla, sugar and vergeoise blonde. 

Mix until you have a kind of cream. Then add the 45g of egg. To do this, beat an egg into an omelette and weigh it out.

Mix and then pour in the flour and yeast. For the yeast, you saw that I put 1/16 teaspoon. How do I do it? I have measuring spoons at home that go up to 1/8. I only put half! As simple as that. But if not you can put a good point of knife.

A small mixture and hop the white chocolate. For my recipe I took the Barry cocoa brand (white chocolate Zephyr). 
Then it’s up to you. You can choose to use macadamia nuts or pecans. 
For macadamia :

Cut them roughly. 

Hop in the tank!

I suggest a new method to have beautiful big cookies. I am weighing here 100g balls. I then put them in a small circle of 7cm or I pack them. This way we have perfect cookies without having a “cut” in the chocolate unlike the method proposed after. 

Let the raw cookies sit in the refrigerator for at least 1 hour.

Then bake them for 15-16 minutes at 180°C. They should not be overcooked in the center.

For the pecans, put them cut in the dough.

Mix well.

Here I rolled the dough into a 7-8cm diameter sausage that I put in cling film.

Let the dough rest for 1 or 2 hours in a cool place. Then cut into 1cm thick slices. The cookies should be roughly 100g. 

Bake for another 16 minutes at 180°C. The center is not overcooked!

Enjoy them while still warm or cooled. They will be delicious for 3 or 4 days stored in an airtight box. 

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