Turtle cookies
Preppy Kitchen · ♥ 5.8K likes · 160.2K views · 8 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 113 g pecans
Set the oven to 350. Chop one cup of pecans.
Toast the pecans on a baking sheet at 350 for about four minutes, move them around, then bake another few minutes until fragrant.
- 120 g all purpose flour
- 33 g unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- 113 g softened butter
In a medium bowl whisk the flour, cocoa powder, salt and baking soda; sift if the cocoa is lumpy. Set aside.
- 110 g light brown sugar
- 66 g granulated sugar
Mix the softened butter in a stand mixer with the paddle on medium for about a minute or two until creamy.
Add both sugars and mix on medium three to four minutes until light and fluffy, scraping the bowl down halfway.
- 1 whole egg
- 15 ml vanilla
Add the egg and the vanilla, mix on medium, and scrape down.
Egg and vanilla
Add the dry ingredients and mix just until almost combined, about 20 seconds; streaks of flour and butter are fine.
Adding flour without overmixing
- ¾ cup chopped pecans
- ½ cup chocolate chips
- ½ cup caramel bits
Remove the paddle; fold in three quarters of a cup of the pecans, the chocolate chips and the caramel bits by hand, reserving some of each.
Cover and chill at least an hour, best overnight, so the cookies are not flat.
Chilling the dough
Portion heaping tablespoon sized balls with a scoop, roll in the hands and set on the baking sheet about two inches apart. Balls may be frozen and baked from frozen with a couple of minutes added.
Bake at 350 for 10 to 12 minutes until puffed and expanded and the tops appear dry.
- ⅓ cup chocolate chips
- 3 tbsp butter
For the ganache, microwave the chocolate chips and butter in 15 second intervals, stirring between, until smooth; residual heat melts the last lumps.
Microwave ganache drizzle