Description

These scientifically-tested refrigerator cookies utilize a specific chilling period to stabilize the dough, resulting in a crisp, buttery texture with every slice. High-heat baking ensures a perfect golden crust and a professional-grade crumb that highlights the rich flavor of toasted pecans.

Ingredients

113g (1/2 cup) unsalted butter, softened
200g (1 cup) packed brown sugar
1 large egg yolk, room temperature
1 teaspoon baking soda
2 tablespoons hot water
218g (1 3/4 cups) all-purpose flour
60g (1/2 cup) chopped pecans
1/2 teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Cream the softened butter for 2 minutes, then add brown sugar and beat for 1 minute until a cohesive paste forms.
Mix in the egg yolk, vanilla extract, and salt until the emulsion is smooth and uniform.
Dissolve the baking soda in hot water and stir the solution into the wet ingredients.
Add the flour and pecans, mixing on low speed only until the white streaks disappear.
Cover and refrigerate the dough in the bowl for 60 minutes to hydrate the flour.
Form the dough into a 1.5-inch diameter log, wrap tightly in wax paper, and chill for at least 4 hours.
Preheat oven to 400°F (200°C), slice the log into 1/4-inch rounds, and bake for 6 to 8 minutes on a parchment-lined sheet.

Notes

To prevent the dough log from flattening while slicing, rotate it a quarter-turn after every few cuts. Using chilled dough and a very sharp knife is essential for maintaining the precise circular shape and preventing the dough from crumbling during the slicing process.

Prep Time: 20 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American