Servings:
Preheat: 350
Prep Time:
Source: Bouchon Bakery Cookbook
This cookie comes from Ravi and was the winning cookie at the 2012 cookie party. Recipe is an adaptation of one from the Bouchon Bakery Cookbook.
Ingredients:
AP Flour 250g | 1 ¾ C + 1.5 tbsp
Coarsely chopped pecans 80g | ¾ C
Unsalted butter at room temperature 170g | 6 oz (browned)
Powdered Sugar 90g | ¾ C + 1 ¾ tbsp
Addt’l powdered sugar for dusting
1 tsp vanilla
¼ c cacao nibs
Directions:
Position racks in the upper and lower thirds of the oven and preheat oven to 325 degrees (convection) or 350 degrees (standard). Line two sheet pans with Silpats or parchment.
Toss the flour and pecans together in a medium bowl.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth. Add the powdered sugar and mix for about 2 minutes, until fluffy. Add the vanilla and cacao nibs until just combined. Scrape down the sides and bottom of the bowl to incorporate any dry ingredients that have settled there.
Divide the dough into 30-gram/1.5 tbs portions, roll into balls, and arrange on the sheet pans, leaving about 1.5 in between them. Press the cookies into 2-inch disks.
Bake until golden brown, 15-18 min in a convection oven, 22 to 25 minutes in a standard oven, reversing the positions of the pans halfway through. (Convection is recommended.)
Set the pans on a cooling rack and cool for 5-10 min. Using a metal spatula, transfer the cookies to a rack and cool completely.
Dust with powdered sugar (if desired).
Store the cookies in a container for up to three days.