Samantha Ingredients
Dry Ingredients
Wet Sugar and Wet Ingredients
Finishing Ingredients
Directions
- Browned butter will add a complex nutty flavor to the cookies.
- Place your butter in a cold stainless steel skillet. It is essential to use a skillet that you can see the browning of the butter. This will be very difficult to do in a black non stick pan.
- Set the pan to medium high heat. Swirl the pan occasionally to brown evenly.
- Foam is a clue that it is almost done. You will begin to see tiny brown bits settling at the bottom. This is good. Stir with a heat resistant rubber spatula so these brown bits do not burn.
- As soon as the butter turns a chestnut brown color remove the butter from the heat. Make sure to watch it closely so it doesn’t burn.
- Transfer all of the butter and brown bits to a small bowl.
- Toast the pecans in a pan then set aside.
- Take your dark chocolate bar and chop it in uneven pieces then set aside.
- In large bowl mix cake flour, all purpose flour, kosher salt, corn starch, baking soda, and baking powder. Set aside.
- Mix light brown sugar and molasses in a large bowl.
- Then slowly add in your butter.
- Next add your whole eggs and egg yolks one at a time.
- Slowly add the dry ingredients to the wet ingredients.
- Then mix in the vanilla and fold in the pecans and chocolate.
- Cover your dough and chill it for 30 minutes in the fridge.
- Your either can skip to the baking section here or continue with the aging section.
- What is Gobble cookie weight and bake time???
- Make sure to fold cookie ball in half to get nice texture
- I like to have one hot cookie each day of the week 🙂 So I will take my batter and weigh it to make 34 equally sized round dough balls (~51 g). This will result in a cookie that is 235 calories which can easily be fit into my daily calorie budget!
- Stack on parchment paper 14 of the dough balls in a container and place them in the fridge. It will last 7 days and by the 7th day you will have an even better texture and flavor than today. I pick 14 dough balls because its for me and my boyfriend.
- Then stack 14 more dough balls on parchment paper in a container and place them in the freezer for next week!
- Then you will still have 6 left over. You can have some today or store them away in the freezer also.
- Preheat oven to 425 °F
- Spray a cookie sheet with non stick spray.
- Take your ball of dough and fold it in half exposing the center. This will make a nice texture on the top of the cookie once baked.
- Place your folded cookies you would like to cook at this time on the cookie sheet. (If you just made the dough ball today, make sure you place your cookie sheet now in the freezer for 10 minutes. This will allow the cookie to keep it’s shape better and stay gooey in the middle.)
- Bake at 425 °F for 9 – 10 minutes.
Brown Butter
Prep Finishing Ingredients
Mix Dry Ingredients
Mix Sugar and Wet Ingredients
Finish Mixing
Age your cookie
Bake your cookies
I modified my recipe from these and testing.
Notes
- For next time I’m going to swap the 100% chocolate to 100 g and the 60 % chocolate to 200 g.
Nutrition Facts
Servings 34
- Amount Per Serving
- Calories 235
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 7g35%
- Cholesterol 47mg16%
- Sodium 88mg4%
- Potassium 20mg1%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
