John Myers
Chocolate Muscovado Pecan Cookies
The perfect chocolate muscovado pecan cookies recipe with a picture and simple step-by-step instructions.
- 175 Gr Soft butter
- 350 Gr Muscovado sugar light
- 2 Eggs
- 1 Tl Baking powder
- Half a teaspoon of salt
- 1 Vanilla pod from Madagascar
- 150 Gr Pecans chopped
- 250 g Dark chocolate 70%
- 275 g Flour
- I baked 100 cookies. With 2 small teaspoons.
- Try baking it with the muscovado sugar, its taste is nothing to compare. Anyone who wants to can write me a message to find out where I got this sugar.
- I stored the cookies in 4 different tins, in my owl tin, and in 3 other pretty storage tins.
- The cookies can be kept for a good 5 days when closed.
- Place the 250 g chocolate in the refrigerator for about 20 minutes. Then cut the chocolate into pieces on a surface with a sharp knife. This is how the cube is created. And immediately put it back in the refrigerator.
- Beat the softened butter until frothy and stir in the sugar until the mixture is creamy.
- Stir in eggs. Then mix the flour with the baking powder and salt and stir into the cream with a rubber spatula, also add vanilla pulp.
- Finally stir in the chopped pecans and finally stir in the chocolate cubes.
- Now cut off the dough with 2 small teaspoons and place on a baking sheet lined with baking paper and bake immediately in a hot oven at 180 degrees for about 10 -12 minutes.
- I worked with 2 baking trays, it goes faster.
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