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Chewy Pecan Cookies with Brown Sugar Frosting
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What you need for the Chewy Pecan Cookies
- 1 cup (120 g) bread flour
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) baking soda
- ½ tsp (3 g) salt
- ¼ tsp (2 g) baking powder
- ¾ cup (170 g) butter, melted
- ¾ cup (163 g) Redpath® Dark Brown Sugar, firmly packed
- ⅓ cup (67 g) Redpath® Granulated Sugar
- 1 large egg
- 1 tbsp (15 ml) pure vanilla extract
- 1 cup (112 g) roughly chopped pecans, toasted
What you need for the Brown Sugar Frosting
- ⅓ cup (76 g) butter
- ¼ cup (60 ml) milk
- ¼ tsp (2 g) salt
- ⅓ cup (73 g) Redpath® Dark Brown Sugar, firmly packed
- 2 ½ cup (300 g) Redpath® Icing Sugar
- 2 tsp (10 ml) pure vanilla extract
Garnish
- ⅓ cup (37 g) roughly chopped pecan pieces, toasted flaky sea salt
Instructions
Preparation
- Preheat oven to 350℉ (175℃). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flours, baking soda, salt and baking powder.
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- Place melted butter into the bowl of a stand mixer with the paddle attachment. Add the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar to the butter. Blend on medium speed until thoroughly combined; about 1 minute.
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- Add the large egg and vanilla extract, mix until fully incorporated into the batter.
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- Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes.
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- Mix in the toasted chopped pecans.
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- Cover bowl and chill dough for at least an hour. Allow chilled dough to come to room temperature; about 10 minutes.
- With a small ice cream scoop, or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheet. Roll the dough into balls.
- Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes.
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- Place into the preheated oven and bake for 8 to 10 minutes.
- Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.
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- How to prepare the Brown Sugar Frosting
- In a medium heatproof bowl, combine butter with milk and salt. Place bowl over a pot of just-simmering water. Stir until butter is melted and the mixture is warm. Add in the Redpath® Dark Brown Sugar. Stir until the brown sugar is melted.
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- Remove bowl from heat.
- Whisk in the vanilla extract. Slowly whisk in the Redpath® Icing Sugar until smooth and thickened.
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- Spoon the frosting onto the top of each cookie, and place onto a cooling rack. Immediately sprinkle the top with some toasted pecan pieces and a sprinkling of flaky sea salt before the frosting starts to harden. Repeat process until all cookies are frosted.
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- Cookies can be stored between parchment or wax paper in an airtight container for up to 4 days in a cool location or in the freezer for up to 2 weeks.
CHEF'S TIPS
- The dough can be made up to 2 days in advance and kept wrapped in the fridge.
- Keep brown sugar frosting from hardening by keeping the bowl over a pot of hot water. If the water cools, place the pot back onto the stove to simmer. Take off heat and place bowl on top. Stir frosting.
If a thinner frosting is desired stir in a teaspoon (5 millilitres) of milk, at a time, until the correct consistency is reached.
