Ingredients
- 50g unsalted butter
- 32g packed brown sugar
- 16g granulated sugar
- 1 egg
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon ras el hanout
- 100g all-purpose flour
- ⅛ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 50g white chocolate
- 1g of saffron
- 70g of pecans or walnuts or almonds
- Sea salt flakes
- Chili flakes
Instructions
1. Prep the pecan-chocolate mix:
Add the saffron to the white chocolate and melt gently (preferably in a heatproof bowl over simmering water or short bursts in the microwave).
Toast the pecans in a dry pan over medium heat for 3–4 minutes, until fragrant and golden.
Combine the melted white chocolate and saffron mix with the toasted pecans, spread onto parchment paper, sprinkle lightly with sea salt flakes and place in the fridge to harden.
2. Brown the butter:
In a small saucepan, melt the butter over medium heat until it foams and browns, releasing a nutty aroma — about 4–5 minutes. Remove from heat and let cool.
3. Chop the pecan-chocolate topping:
While waiting for the butter to cool down, chop the white chocolate-pecan block into small, chip-sized pieces if cold enough.
Suggestion to preheat the oven to 200°C (390°F) before moving to the next step.
4. Start the cookie dough:
In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar until smooth.
Add the egg, vanilla extract, ras el hanout, and maple syrup. Mix until combined.
5. Add dry ingredients:
Add the flour, baking soda, and salt. Stir gently until just combined — avoid overmixing.
6. Fold in pecan-white chocolate chips:
Fold in the chopped pecan-white chocolate pieces.
7. Shape and chill:
Scoop the dough into 4 equal portions onto a parchment-lined baking sheet. Chill in the fridge for 15 minutes while you clean up.
8. Bake:
Bake for about 10 minutes, until the edges are golden and the centers are puffed but still gooey.
Let cool slightly before transferring to a wire rack to finish cooling and top them with sea salt and chili flakes. Serve with a glass of cold milk — coconut milk is my favorite pairing!
Bon appétit!