Ingredients for chocolate pecan cookie dough
130 grams of light brown sugar
80 grams of soft butter
40 grams of egg
125 grams of sifted flour
3 grams of baking powder (half a teaspoon)
1 gram baking soda (a pinch)
3 grams of fleur de sel salt (half a teaspoon)
55 grams of chopped high-quality dark chocolate (70%-80%)
55 grams of roasted pecans, roughly chopped
Ingredients for Chocolate Pecan Brownies
130 grams of butter
130 grams of dark chocolate 70% or higher
130 grams of eggs (about 2 L size eggs)
120 grams of light brown sugar
65 grams of plain flour
35 grams of roasted pecans, roughly chopped
To strengthen the chocolate (optional): Dark or milk chocolate discs
Preparation
Heat the oven to 170 degrees.
Start with preparing the chocolate pecan cookie dough: in a medium bowl, mix together sugar and butter, add an egg and continue to mix.
Add flour, baking powder, baking soda and salt and continue mixing. Add chocolate and pecans and mix lightly. Cover with plastic wrap and refrigerate.
Chocolate Pecan Brownies: Melt butter and chocolate over a bain-marie or in the microwave. Cool to room temperature.
In a mixer bowl, beat eggs with sugar to obtain an airy foam. Add the melted chocolate to the eggs and whisk to obtain a uniform mixture.
Add flour and mix until a uniform mixture is obtained, add chopped pecans and mix lightly.
Composition
Fill the cookie mold up to half of their height with the brownie mixture. Place chocolate discs on the brownie layer (optional)
Cover with a layer of cookie dough.
Bake for about 14-16 minutes until the layer of cookies starts to turn golden on the edges. Remove from the oven and cool slightly.
Remove from the mold and eat while the brookies are still warm, you can serve with ice cream.
