How can you go wrong with chocolate, toasted pecans, brown sugar and a little sea salt!
Makes: About 4 dozen 2 inch cookies
Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
2 sticks salted butter, cold cut into chunks
1 egg
1 tsp pure vanilla extract
5 ounces bittersweet chocolate
1/3 cup chopped pecans, toasted
Sea Salt flakes, like from a from grinder
Directions:
- Preheat oven to 350.
- Whisk the flour and baking powder together and set aside.
- Cream the sugars and butter together. Add the egg and extract and mix until well combined.
- Add the flour mixture in three parts and beat just until combined, scraping down the bowl.
- The dough will be thick, pull out half of the dough and knead to combine, do the same with the remaining dough and set aside.
- On a floured surface, roll out the first half of the dough to about 1/4″ thick. Using a 2 inch scalloped edge round cutter, cut into shapes.
- Place the first set of cut outs on a parchment lined baking sheets and place in freezer for 10 minutes.
- Complete the same process using the second half of the dough.
- Bake cookies for 9-12 minutes, depending on the size of your cutter. Let sit a few minutes on the sheet, then transfer to a cooling rack.
- While cookies are cooling, set up a double boiler and melt the chocolate over the simmering water.
- When cookies are cool, add a dollop of chocolate to the center of the cookie and using a small spoon spread the chocolate spread out almost to the edge of the cookie.
- While the chocolate is still wet, sprinkle lightly with the chopped toasted pecans and a few grains of sea salt. Let the chocolate set.
