Equipment
* optional
Ingredients
Cookie Dough
- 250 g unsalted butter, very soft, room temperature
- 100 g powdered sugar, sifted
- 1 egg, room temperature
- 10 ml vanilla extract
- 300 g all-purpose flour
- 3 g salt
- 50 g mini chocolate chips, finely chopped
Coating and Garnish
- 200 g dark chocolate, chopped
- 150 g pecans, toasted and finely chopped
Nutrition (per serving)
Method
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line two large baking sheets with parchment paper.
In a stand mixer or a large bowl, cream the highly softened unsalted butter and sifted powdered sugar together until completely smooth, pale, and fluffy.
Add the room temperature egg and vanilla extract to the butter mixture. Beat until perfectly incorporated and homogenous.
Add the all-purpose flour, salt, and finely chopped mini chocolate chips to the bowl. Fold gently with a spatula just until the dry ingredients disappear into a cohesive dough. Do not overmix.
Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in the shape of the letter S, each about 6 centimeters long, spacing them 3 centimeters apart.
Bake in the preheated oven for 12 to 14 minutes, or until the edges are just beginning to turn golden brown.
Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Place the chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until melted and smooth, then remove from heat.
Dip one half of each cooled S-shaped cookie into the melted dark chocolate, letting any excess drip off. Immediately roll or sprinkle the chocolate-dipped end with the finely chopped toasted pecans.
Place the dipped and coated cookies back onto clean parchment paper. Let them rest until the chocolate is completely set before serving or storing.
Chef's Notes
- The secret to a perfect piped cookie is the butter temperature. It should yield completely to light pressure but still hold its shape, roughly 19C to 20C.
- Do not skip toasting the pecans. Toasting releases their essential oils and prevents them from turning soggy against the chocolate.
- When chopping the chocolate for the dough, aim for pieces no larger than a grain of coarse sand. This ensures an even chocolate flavor without destroying the structural integrity of the piped 'S'.
- For the cleanest dip, transfer your melted chocolate into a narrow, deep vessel like a coffee mug rather than leaving it in a wide bowl.
Storage
Refrigerator: 2 weeks — Store in an airtight container with parchment paper between layers.
Freezer: 3 months — Freeze baked cookies in a rigid, airtight container to prevent breakage. Thaw at room temperature.
