This variety is a completely different taste to your normal chocolate chip cookie. These cookies always seem to vanish almost the minute I place them on the table. This recipe normally calls for walnuts, but I feel pecans taste better.
14 ounces (400 g) white chocolate
1 teaspoon (5 g) salt
12 ounces (340 g) pecans
3 large eggs
8 ounces (225 g) unsalted butter, at room temperature
1/4 cup (60 ml) honey
8 ounces (225 g) light brown sugar
1 pound 2 ounces (510 g) unbleached bread flour
6 ounces (170 g) granulated sugar
1 1/2 teaspoons (6 g) baking soda
2 teaspoons vanilla extract
1 C chopped dried raspberries (variation)
Preheat Oven to 350° F.
Chop the white chocolate and pecans into raisin sized pieces – set aside.
At low to medium speed, mix together butter, sugar(s), and salt until well combined.
Add eggs, honey and vanilla.
Sift together the flour and baking soda. Add to the butter mixture.
Stir in the chopped pecans and white chocolate.
Chill dough if to soft to form.
Divide the dough into 3 equal pieces, approx 1 pound 9 ounces each.
Roll each piece into a 20 inch rope about 1 1/2” – 2” in diameter; use flour as needed to prevent dough from sticking.
Cut each rope into about 3/4” thick slices and place them, staggered, on cookie sheet pans lined with baking paper or silpats.
Bake the cookies for 8-9 minutes or just until they start to color!
The cookie will taste better if still somewhat soft in the center so do not over bake. First time I made them I threw out my first batch until I figured out correct time.