- 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
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.
Hop in the tank!
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.
Mix well.
Here I rolled the dough into a 7-8cm diameter sausage that I put in cling film.
Bake for another 16 minutes at 180°C. The center is not overcooked!