Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all purpose flour
  • 1/4 tsp (1.5g) fine sea salt
  • 3/4 cup (85g) finely chopped pecans
  • 1/2 cup (90g) mini semi sweet chocolate chips
  • 1/2 cup (60g) extra powdered sugar for coating

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Cream the lipids. Beat the 1 cup (227g) of softened butter and 1/2 cup (60g) of powdered sugar until the mixture looks like pale, whipped clouds. Note: This usually takes 3 full minutes on medium high speed.
  3. Aromatize the base. Stir in the 1 tsp (5ml) of vanilla extract.
  4. Integrate dry goods. Gradually add the 2 cups (250g) of flour and 1/4 tsp (1.5g) of salt until no white streaks remain in the bowl.
  5. Fold in textures. Use a spatula to gently mix in the 3/4 cup (85g) of chopped pecans and 1/2 cup (90g) of mini chocolate chips.
  6. Chill the dough. Place the bowl in the fridge for 30 minutes until the dough feels firm like cold clay. Note: This prevents the cookies from spreading in the oven.
  7. Shape the spheres. Roll the dough into 1 inch balls and place them on a lined baking sheet 2 inches apart.
  8. The first bake. Bake at 350°F (175°C) for 10 minutes until the bottoms are barely golden and the tops are set.
  9. The first roll. Let the cookies cool for 5 minutes, then roll them in the extra 1/2 cup (60g) of powdered sugar while still warm.
  10. The final roll. Once completely cool, roll them a second time until they have a thick, opaque white coating.