Dulcey Pecan Cookies

Ingredients

• 3300 g – Butter Unsalted Softened –
• 2820 g – Organic Cane Sugar –
• 2820 g – Sugar in the Raw –
• 1560 g – Eggs –
• 4800 g – AP Flour –
• 32 g – Kosher Salt – Fine –
• 38 g – Baking Soda –
• 420 g – Cocoa Powder –
• 2100 g – Pecans Roasted Unsalted Make to flour consistency with food processor. –
• 6000 g – Valhrona Dulcey Chocolate –

Method

• Roast and food process pecans.
• In the white mixer with the paddle attachment, cream the butter and sugars until light and fluffy. (Measure out other ingredients while it mixes).
• Whisk together flour, salt, cocoa and the baking soda.
• Add the eggs in a couple increments, and scrape down the bowl.
• Add dry ingredients to the butter mixture. Add pecan flour.
• Add the dulcet chocolate.
• Scoop cookies with a slightly heaping red scoop.
• Preheat at 350F and bake for about 8 minutes. Flatten the cookie with a measuring cup and continue baking for 5 minutes.

Bake Cycle

• Bake @ 350℉ for 8 Minutes
• Bake @ 350℉ for 5 Minutes