Embark on a delightful journey by creating a fusion of classic cookies and the rich, nutty essence of pecan pie. This recipe is a treasure trove of indulgence, perfect for those who adore both cookies and pecan pie.
Ingredients for Cookie Dough:
- Unsalted Butter: 1 cup (227g), softened to embrace the sugars
- Granulated Sugar: ⅔ cup (135g), for a sweet touch
- Dark Brown Sugar: ½ cup (110g), packed for depth of flavor
- Egg Yolks: 2 large, to bind the dough with richness
- Vanilla Extract: 1 teaspoon (5ml), pure, for aromatic sweetness
- Milk: 2 tablespoons (30ml), to soften the mix
- All-Purpose Flour: 2 ½ cups (360g), the foundation of the dough
- Baking Soda: ¾ teaspoon, for a tender rise
- Baking Powder: ½ teaspoon, to lift the cookie subtly
- Salt: ½ teaspoon, to balance the sweetness
For the Pecan Pie Filling:
- Dark Brown Sugar: ½ cup (110g), packed, for a caramelized undertone
- Cream: 2 tablespoons (30ml), for smoothness
- Egg: 1 large, to thicken the filling
- Vanilla Extract: ½ teaspoon, pure, for flavor
- Corn Syrup or Maple Syrup: 1 tablespoon (15ml), for a sticky sweetness
- Salt: ⅛ teaspoon, just a pinch
- Chopped Pecans: ⅔ cup (85g), coarsely broken, for a nutty bite
For Topping:
- Chopped Pecans: ¼ cup (30g), for extra crunch
- Dark Chocolate: 4 oz (113g), melted, to drizzle over with love
Instructions:
- Pecan Pie Filling: In a cozy saucepan, marry the filling ingredients and let them dance over medium heat until they just start to bubble and thicken. Within 5 minutes, you’ll feel the transformation. Take it off the flame, pour it into a bowl, and give it time to cool. Then, like a fine wine, let it chill in the refrigerator for about an hour.
- Cookie Dough Creation: Whip up the butter and sugars in a large bowl until they’re pale and fluffy, a good 2 minutes of mixing. Introduce the egg yolks and vanilla, followed by the milk, and blend smoothly. In another bowl, whisk together flour, baking soda, baking powder, and salt, then fold this into the butter mixture until it forms a seamless dough. Let the dough rest in the fridge for 30 minutes.
- Assembly: On parchment-lined sheets, shape the dough into smooth balls, each cradling a teaspoon of the pecan filling in a gentle divot. Should the dough protest with cracks, simply coax it back together. Give the tray a cold embrace in the fridge again for 15 minutes.
- Bake and Adorn: Let the cookies bake for 10-12 minutes until they wear a golden brown hue. After a brief rest on the tray, let them cool completely on a wire rack. Finally, crown them with additional pecans and a generous drizzle of dark chocolate.
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