Salted Chocolate Caramel Pecan Cookies

Salted Chocolate Caramel Pecan Cookies - THE REAL DEAL

Salted Chocolate Caramel Cookies Recipe

Makes 18 Cookies ≈ 1.7 ounces (50g) ea. Total weighs with toppings 2.7 ounces (80g)
To toast: hazelnuts 4.5 ounces (130g) and pecans 11 ounces (330g) for about 15 min in a 350ºF (180ºC); cool and set aside. Save 18 pecans for the final touch up.

6 Tbsp (90g) butter, room temp
2 ounces (60g) cream cheese, room temp
6 grams fleur de sel ot 4 grams kosher salt
4 Tbsp (50g) hazelnut butter
0.8 cup (150g) raw sugar
1/4 cup (40g) brown sugar
1/4 cup (40g) granulated sugar
1 ea. (55g) egg
2.2 cups (320g) all purpose flour
1/2 Tbsp (6g) baking soda
2.5 ounces (80g) hazelnuts, toasted and crushed.
Cream butter, cream cheese and salt. Add hazelnut butter and the 3 sugars. Add the egg and the flour mixed with baking soda. Add the crushed hazelnuts. Scoop out cookie dough into 1.7 ounces (50g) portions and chill. Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for months.

Salted Chocolate Caramel
1/4 cup (60g) heavy cream
2 Tbsp (30g) milk
1 Tbsp (20g) corn syrup or glucose
1/2 tsp (2.5g) vanilla paste
1 pinch of salt
0.8 ounce (25g) bittersweet chocolate
3 Tbsp (30g) sugar
1 Tbsp (15g) corn syrup or glucose
1 Tbsp (15g) butter.

Heat up cream, milk, corn syrup, vanilla and salt. In the mean time, make brown caramel with sugar and corn syrup. Turn heat off and carefully pour hot liquid in the caramel wisking constantly, mix in chocolate and cool to 160ºF (70ºC). Add butter and blend. Use at room temperature or chill for later use; it can be kept refrigerated for weeks.

Caramelized Pecans & Praliné (spread)
10 ounces (300g) toasted pecans, roughly chopped
3/4 cup (150g) granulated sugar or 50% raw sugar & 50% granulated sugar
3.5 Tbsp (50g) water
3 grams fleur de sel or kosher salt.

Cook sugar and water to 244ºF (118ºC) or for 5 min. Throw in pecans and salt and stir constantly on medium high heat. Soon the sugar is going to cristalized – continue stirring for 15 minutes or until the nuts are completely caramelized. Cool onto a silicone mat.
Use 40% of the caramelized pecans for the praliné spread and save remaining for the topping.

Preheat oven to 350ºF (180ºC). Arrange chilled cookies onto 2 baking trays lined with silicone mat. Bake one tray at the time. Flatten cookies a bit, incrust some caramelized pecans in each cookie. Bake for 12 min (10 min if using convection oven). Remove pre-baked cookies from the oven and fill each cookie with 3 hazelnut size dots of pecan praliné – bake again for 8 min more. Note that cookies should never be over baked but rather at “medium-rare” stage. Top baked cookies with more praliné and the salted chocolate caramel. Garnish with more caramelized pecans and a gold dusted toasted pecan for the final touch. Serve salted chocolate caramel pecan cookies at room temperature – they can be stored at room temperature for up to 3 days, refrigerated for a week or even kept frozen for 3 months. Enjoy!

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