Summary

Ingredients

• 200 Grams of pecans
• 200 Grams of dark chocolate (with about 70% cocoa content)
• 100 Grams of white chocolate
• 1 Tonka bean (small)
• 350 Grams of flour
• 2 Teaspoon baking soda
• 1 Teaspoon salt
• 1 Teaspoon vanilla powder
• 250 Grams of butter (soft)
• 250 Grams of brown cane sugar
• 2 Eggs

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Instructions

1. Preheat the oven to 180 degrees, convection 160 degrees, gas mark 3.
2. Spread the pecans on a baking sheet and roast in the hot oven on the middle rack for about 5 minutes. Take out, let cool. Coarsely grind half of the pecans, chop the rest very roughly. Roughly chop both types of chocolate as well. Finely grate the tonka bean.
3. Mix the flour, ground pecans, baking soda, salt, tonka and vanilla powder. Mix the butter and sugar with the hand mixer for 3 minutes until creamy. Add the eggs one at a time and stir for another 3 minutes.
4. Add the flour mixture, stir in briefly and knead in about 2/3 each of the chopped chocolate and the chopped pecans.
5. Shape the dough into 18 large cookies with your hands, place 6 in each case 3–4 cm apart (they diverge during baking) on ​​a baking sheet lined with baking paper. Cover the cookies with the remaining pieces of chocolate and pecan and press lightly into the dough.
6. Bake the cookies in the oven at the same temperature on the middle shelf for about 20-30 minutes, depending on their thickness. Take out and let cool on the baking sheet.