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Dominique Ansel Recipe: Chocolate Pecan Cookies

DominiqueAnsel_ChocPecanCookies400Meet your new favorite Christmas cookie–or anytime, anywhere cookie – from the creator of the wildly famous Cronut™. Note: The cookies are gluten free. From Dominique Ansel: The Secret Recipes.

I love making this recipe… because of its forgiving nature and utterly addictive results.

SKILL LEVEL Beginner
TIME 15 minutes one day before; 20 minutes the day of
YIELD 20 cookies (about 1-3/4 ounces each)

TIMELINE
ONE DAY BEFORE Make dough
THE DAY OF Bake

INGREDIENTS
2 cups Dark chocolate chips (60% cocoa content or greater)
3 tablespoons + ½ teaspoon Unsalted butter (84% butterfat)
1 cup + 2 tablespoons + 2 teaspoons Granulated sugar
¼ cup Cornstarch
¾ teaspoon Baking powder
½ teaspoon Kosher salt
3 each Whole eggs (large), lightly beaten
¼ cup Pecans, coarsely chopped

ONE DAY BEFORE
MAKE DOUGH
1. Melt 1-1/2 cups of the chocolate chips (set aside remaining chocolate) in a double boiler: Fill a medium pot with about 3 inches water and bring it to a simmer. Place the chips in a medium heatproof bowl and place the bowl snugly over the water. Stir slowly with a heatproof spatula to ensure that the chocolate chips are completely melted and smooth before turning off the heat.*

2. Melt the butter in the microwave (about 30 seconds on high). Mix into the melted chocolate with the spatula. Keep warm over the hot water.

3. Combine the sugar, cornstarch, baking powder, and salt in a large bowl. Add the eggs and whisk until fully blended and the mixture resembles pancake batter. Use the spatula to make sure you incorporate any dry ingredients that have settled on the bottom or sides of the bowl.

4. Slowly whisk in the melted chocolate–butter mixture. (If it has cooled and begun to solidify, gently reheat it before incorporating.)

5. Gently fold in the remaining ½ cup chocolate chips and the pecans with the spatula.±

6. Transfer the dough to a shallow baking dish. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.

THE DAY OF
BAKE
1. Place a rack in the center of the oven and preheat the oven to 375°F for conventional or 350°F for convection. Line a sheet pan with parchment paper.

2. Using your hands, break the dough into pieces the size of your palm (about 3½ tablespoons). Roll the dough into balls and place them on the sheet pan at least 2 inches apart from one another. Press gently on the top of each ball with the palm of your hand to make a thick disk. This dough doesn’t spread much, so the disks should be relatively close to the size of cookie you’d like.

3. Bake on the center rack for 4 minutes. Rotate the pan 180 degrees and bake for about 4 minutes more. When the cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot about the size of a quarter in the center, remove from the oven.

4. Let the cookies cool on the pan for 5 to 7 minutes, to further set.

5. Remove the cookies from the pan and set aside. Reline the cooled pan with clean parchment paper and continue with the remaining dough.

SERVING INSTRUCTIONS All cookies are best eaten while warm. A glass of ice-cold milk helps.

STORAGE INSTRUCTIONS The dough can be wrapped in plastic wrap and kept in the refrigerator for 3 days or frozen for up to 1 week. (Thaw in the refrigerator for a few hours before baking.) The baked cookies can be kept in a closed airtight container at room temperature for up to 2 days.

* If even a drop of water gets into the chocolate, it can seize and turn grainy. Double-check that all equipment is dry and that the bowl covers the rim of the pot, well above the water, to avoid any steam.

±It’s great to make sure your ingredients are mixed well, but too much mixing overworks the dough and causes it to become tough. That’s why many great recipes call for a period for the dough to rest.

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