These Vasatcotch-pecan cookies are irresistible thanks to this unexpected ingredient

I used to be a snobby about Butterscotch. Of course you liked it theory. But in practice, I condemned his flat, intense sweets – an endorphin sugar rush that seemed to ask for nothing.

Since then, I have grown up a bit (and most of the time I stopped applying my hidden Catholic guilt to bakery goods). But I also learned that the best way to tamen the big key sweets of Butterscotch is not to cut back, but rather by relying hard on other intense flavors that can bring out deep caramel bass tickets.

Take into account this cookie recipe, then the forgiveness of Butterscotch and the Maximalism Ode. The operating title of this recipe was “a modifier”, depicted and literally: “Brown butter is roasted sugar Miso, ironcotch chip toasted pecan.” After the first item, my husband gave up and just started calling them to “Liz Cook -Ies”.

The great flavors needed for the final maximalist cookies

As a compromise, I call them after their most appropriate ingredients: Miso, Butterscotch and Pecan. The magical brown butter and the slightly roasted sugar are the duck legs that paddle angrily and borrow without depth. The result is a rich, chewy cookie with complex iron notes, as well as the flavor and candy micro pocket during every bite.

Both Miso and brown butter became an involuntary victim of recipe hype -cycleBut they are popular for good reason. The tanning butter explodes the taste of the ironcotch while adding the pan. If the brown butter is cooled to 62 ° F before continuing, the butter and sugar can be combined together, resulting in the light needed for perfectly chewing cookies, a fluffy, well -breathed mixture.

In the early stages of testing, I tried MISO for extra salt. But I found that White Miso has both textural and taste benefits in the bakery. I missed the deeper salty sounds and delicious tangs of the cakes made with MISO, but they were even more missing their Fudgy centers. I do not recommend replacing yellow or red miso to white. Both yellow and red miso have a more intense flavor that would overload the cookie in a substitution to red; And reducing the amount needed for compensation would lead to crumbling cookies.

The best type of flour for a balanced cookie flavor

I also strongly suggest that you go to the extra mile for the source of the letter flour to use it in the dough with the usual general purpose flour. The written flour has a nuttier, sweeter taste than universal or whole grain flour, which has a healthy taste and provides nuts. toasted His spine is all sweet iron. I experimented with a type of spelling similar to AP, but a simple 50/50 division was the winner, which offered a remarkable taste without sacrificing sensitivity and chewing.

To relax or not relax the dough

Many cookie dough receives a night rest in the fridge – so it moisturizes the flour and thickens the dough, which promotes the oven spread while improving the dough as the dough chocolate chips cookie recipe– If you have time, find it. But with the tastes of so many nuts in the recipe, I found only a little taste of night cooling. An hour in the refrigerator is sufficient to prevent unwanted spread.

How to give the cookies to complete the photo

If you have maximized your Fuss budget so far, you can only measure two ounces of (cooled) cake pastry and throw the baking sheets straight into the oven. But maximum cookies deserve maximum aesthetics, so I like to press two -three butter chips on top of each cake and then give them a light shower before baking.

After they come out of the oven, I like to quickly rotate a head-down deli tank on each cake while still warm-the goal is a “wax in”, the karate kid-style movement that carefully collides with the soft edges of the warm cakes to the round wall of the container.

Need? Not. But strictly, not the dessert. From time to time it is okay to pull out all stops (and use all modifiers).

Cooking method
(Keep on the screen awake)

• 150 g pecan (5 1/4 ounce; 1 1/4 cup)

• 225 g salted butter (8 ounce; 16 tablespoon)

• 200 g or white mildly roasted sugar (7 ounce; 1 cup)

• 215 g dark or light brown sugar (7 1/2 ounce; 1 cup slightly packed)

• 2 large egg, Cold from the fridge

• 2 teaspoon (10 ml) vanilla

• 70 g white miso paste (2 1/2 ounce; 1/4 cup)

• 225 g universal flour (8 ounce; about 1 1/2 cup)

• 225 g written flour (8 ounce; about 1 1/2 cup)

• 1 teaspoon soda

• 1/2 teaspoon baking powder

• 1 teaspoon (4 g) Diamond crystal kosher salt; For the table salt approx. Half as much to use for volume or the same weight

• 180 g butter chips (8 heounce; about 1 cup), plus 45 g (2 ounce; about 1/4 cup) To finish

• Fluffy sea ​​salt, such as Maldon, to finish

1. Set the baking rack to the middle position and heat the oven to 350 ° F (175 ° C). Arrange a pecan on a rim baking sheet and toast, mixed every 5 minutes until well toasted and mahogany brown for 10-15 minutes. Allow to cool completely, then chop it roughly.

2. While the pecan is baking, set an ice bath, then melt the butter in a stainless steel or 10 -inch pan, often mixed silicone or other heat -resistant spatula– Cook the butter, often swirling and scraping the brown pieces with the help of the spatula until golden brown for 3-7 minutes. Remove from heat, pour immediately into the rack mixer bowl and set it in a bowl in the ice bath; Allow the butter to cool to 62 ° F and occasionally stirring, approx. Start solidify for 15 minutes.

3. Add both sugar to the cooled brown butter in the rack mixer bowl. By fixing the shovel, mix the butter and sugar for 30 seconds to integrate, then increase the speed to medium and cream until the mixture is lightweight, fluffy and pale, approx. Standing for 5 minutes, halfway, scraping the side of the bowl with a spatula.

4. By running the mixer, add cold eggs, vanilla and miso and beat until it is built. In a large bowl, mix thoroughly both flour, baking soda, baking powder and salt. Add to the bowl of rack mixer and stir at low speed until a stiff dough is formed. Add a pecan and butter chips and mix at low speeds for 10 seconds longer or until it is integrated. Wrap the dough tightly into plastic packaging and move it into the refrigerator. Cool the dough for at least one hour and up to 24 hours.

5. When ready for baking, set the baking sheet with parchment paper with parchment paper and heat the oven to 180 ° C to 350 ° F. Remove the dough from the refrigerator and divide the dough into four parts. Remove some of the dough into the refrigerator and form a portion of the dough into six ounce (55 g) balls (roughly one golf ball). Place the 6 dough balls at least 2 inches on the 1 lined flavor plate. With the heel of your hand, slightly flat dough balls for approx. 1/2 inches thick into 2/2 inch wide discs. If you want the visual effect, press 2-3 additional ironcotch chips to the top of each cake. Sprinkle the fluffy sea salt on cookies. Bake until the edges only start to become golden brown for 12-14 minutes. While the cookies are baking, prepare the other lined baking sheets with 6 doses of cookies.

6. Remove the baking sheet from the oven. For perfectly circular cookies, immediately turn a round plastic or glass nickel (or any glass/bowl with a diameter of about 4-5 inches) over the cookies and quickly rotate the cake around the karate Kid-Style movement that holds the soft edges of the warm cakes. Allow the cookies to cool on the sheet for 5 minutes and then pass the cookies to a wire stand to cool completely.

7. After each pan has cooled for the touch, repeat, shape and cook the cookies in 6 items, a total of approx. 24 cookies, 4 items.

Special equipment

Made of stainless steel, shameless or 10-inch pan, thermal insulation spatula, rack mixer blade, 2 filled baking sheets, parchment, round glass or plastic quartet or any glass/bowl, roughly 4-5 inches diameter, wire holder

Make-Head and Storage

Cookies can be stored at room temperature in airtight container for up to 10 days.