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Ingredients
375F, yield 4 dozen cookies
1) 1 cup (226g) unsalted butter, room temp
1) 1 cup (160g) brown sugar
1) ¾ cup (137g) granulated sugar
2) 2 large eggs
3) 2 tbsp. milk
3) 2 tsp. vanilla extract
4) 2 ¼ cup (317g) all-purpose flour
4) ½ cup (36g) dutch-processed cocoa powder, sifted
4) 1 tsp. baking powder
5) 1 cup (160g) sea salt caramel chips
5) 2 cup (200g) chopped pecans, toasted
To toast pecans: bake at 350F for 7 minutes
6) 90g semisweet chocolate, for drizzle
7) ½ cup (50g) pecans, chopped, for topping

In a bowl combine (4) and set aside.

In mixing bowl cream (1) then add (2) one at a time. Add (3) mix followed by (4) then stir in (5) until just combined.

Refrigerate the batter for 1 hour.

Weight of batter 1394g ÷ 48 = 29g. Weigh each batter ~29g and roll each into balls.

Bake at 375F for 12 minutes.

In a sauce pan melt (6) and transfer into ziplock bag with a corner cut off. Drizzle chocolate onto cookies and topped off with (7).