One Pan Cookie With Pecan Nuts and Chocolate Simplify your baking with STAUB. In one skillet you can create a sweet & mouth-watering giant cookie. Finish it off with your favourite toppings such as pecans or crushed nuts to give it the extra crunch!
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SERVINGS
4

 
 
 

INGREDIENTS

  • 150 g butter
    		•
  • 120 g sugar
    		•
  • 90 g cane sugar
    		•
  • 200 g flour (type 405)
    		•
  • ½ tsp. baking powder
    		•
  • 1 pinch of salt
    		•
  • 1 egg
    		•
  • 100 g pecan nuts
    		•
  • 50 g Callebaut chocolate Callets (70%)
    		•
  • + a little butter or release wax for greasing the cocotte
    		•

    PREPARATION:

    Preheat the oven to 175°C (upper/lower heat).

    Beat the butter and sugar in a food processor until fluffy. Mix flour and salt and strain through a fine sieve.

    Slowly stir the egg into the beaten butter.

    Stir the flour mixture into the butter in 3–4 steps.

    Put a couple of pecan nuts and two teaspoons of chocolate Callets to the side and fold the rest into the dough with a rubber spatula.

    Chill the dough for 10 minutes.

    Grease the round casserole with a little butter or release wax.

    Press the dough into the casserole and press the remaining pecan nuts and chocolate Callets into the surface of the cookie.

    Place the casserole in the preheated oven (second rail from the bottom) and bake for around 20 minutes.

    Remove the cookie from the oven, allow to cool a while and serve lukewarm with homemade vanilla ice-cream

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