CHOCOLATE PECAN CARAMEL COOKIES

KEYWORD: COOKIE DOUGH, COOKIES, SALTED CARAMEL PREP TIME: 55 MINUTES

COOK TIME: 20 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES SERVINGS: 18

The new era of cookies has arrived

INGREDIENTS INSTRUCTIONS
COOKIE DOUGH COOKIE DOUGH
90 g Butter, room temp 1. *To make hazelnut butter, toast hazelnut and turn into paste
60 g Cream cheese, room using a food processing. Cream butter, cream cheese and salt.
temp Add hazelnut butter and the 3 sugars. Add the egg and the
5 g Fleur de sel, or kosher flour mixed with baking soda. Add the crushed hazelnuts.
salt Scoop out cookie dough into 1.7 ounces/50g portions and
50 g Hazelnut butter* chill. Cookie dough can be made days in advance and kept
150 g Raw sugar refrigerated for up to a week or frozen for months.
40 g Brown sugar
SALTED CHOCOLATE CARAMEL
40 g White sugar
1. Heat up cream, milk, corn syrup, vanilla and salt. In the mean
55 g Eggs
time, make brown caramel with sugar and corn syrup. Turn
320 g All-purpose flour
heat off and carefully pour hot liquid in the caramel whisking
6 g Baking soda
constantly, mix in chocolate and cool to 160ºF/70ºC. Add
80 g hazelnuts, toasted and
butter and blend. Use at room temperature or chill for later
crushed
use; it can be kept refrigerated for weeks.
SALTED CHOCOLATE
PECAN PRALINÉ
CARAMEL
1. Cook sugar and water to 244ºF/118ºC or for 5 min. Throw in
60 g Heavy cream
pecans and salt and stir constantly on medium high heat.
30 g Milk
Soon the sugar is going to crystalized – continue stirring for 15
20 g Corn syrup
minutes or until the nuts are completely caramelized. Cool
5 g Vanilla
onto a silicone mat. Use 40% of the caramelized pecans for
2 g Salt
the praliné spread and save remaining for the topping.
25 g Dark chocolate
BAKING
CARAMEL
1. Preheat oven to 350ºF/180ºC. Arrange chilled cookies onto 2
30 g Sugar
baking trays lined with silicone mat. Bake one tray at the time.
15 g Corn syrup
Flatten cookies a bit, incrust some caramelized pecans in each
15 g Butter
cookie. Bake for 12 min (10 min if using convection oven).
PECAN PRALINÉ Remove pre-baked cookies from the oven and fill each cookie
300 g Toasted pecans, with 3 hazelnut size dots of pecan praliné – bake again for 8
roughly chopped min more. Do not over bake. Top baked cookies with more
150 g Sugar praliné and the salted chocolate caramel. Garnish with more
50 g Water caramelized pecans. Serve salted chocolate caramel pecan
3 g Salt cookies at room temperature – Enjoy!