Zutaten für Chocolate Pecan Cookies Better Than Publix Bakery
- Salted Butter
- 1 tablespoon soybean oil (optional, for adjusting cookie texture)
- ¾ cup granulated sugar
- Dark Molasses
- Artificial Sweetener
- Egg Yolk
- Whole Milk
- 1 teaspoon vanilla extract
- Unbleached Bread Flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- Unsweetened Cocoa
- Pecans
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Zubereitung von Chocolate Pecan Cookies Better Than Publix Bakery
- Preheat oven to 375°F (190°C).
- In a blender, combine: 1 cup (2 sticks) unsalted butter, softened; ¾ cup granulated sugar; ¾ cup packed dark brown sugar; 1 teaspoon molasses; 2 large eggs; 1 teaspoon vanilla extract; ½ cup unsweetened cocoa powder (Nestle preferred); 1 teaspoon baking soda; ½ teaspoon kosher salt.
- Blend on low speed until smooth, then increase to high speed and blend for 30 seconds until light and airy.
- In a large bowl, whisk together: 2 ½ cups bread flour; ½ cup all-purpose flour; 1 cup chopped pecans.
- Create a well in the dry ingredients and pour in the wet ingredients. Gently fold in the pecans until just combined. Do not overmix.
- Let the dough rest at room temperature for 10 minutes, then mix briefly again.
- Prepare a baking sheet (no need to grease).
- Form 1/12 of the dough into a 3-inch cookie, flatten slightly, and bake for 8-10 minutes as a test cookie. Adjust baking time or add 1 tablespoon of soybean oil if needed to achieve desired texture (see recipe notes).
- Once satisfied with the test cookie, form the remaining dough into 3-inch cookies on the baking sheet(s).
- Bake for 10-12 minutes, or until edges are set. Cookies will flatten slightly as they cool.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
56g
Fat
19g
Carbs
8g
