White chocolate and pecan cookies

I had already proposed a version of white chocolate cookies. But I never stop experimenting. Here are some new dough proportions, this time with macadamia nuts or pecans. I give you two different processes for huge, delicious cookies. I had so much fun making them! But when I tasted them, I knew you would like them!

White chocolate cookies recipe for 9 large cookies:

130g of soft butter
5g of salt
3g of liquid vanilla
100g of caster sugar
125g of blond vergeoise
45g of egg
235g of flour
1/16 teaspoon baking powder
190g of white chocolate chips
100g of pecans or macadamia nuts

In the bowl of your food processor or in a container, put the butter, salt, vanilla, sugar and vergeoise blonde.

Mix until you have a kind of cream. Then add the 45g of egg. To do this, beat an egg into an omelette and weigh it out.

Mix and then pour in the flour and yeast. For the yeast, you saw that I put 1/16 teaspoon. How do I do it? I have measuring spoons at home that go up to 1/8. I only put half! As simple as that. But if not you can put a good point of knife.

A small mixture and hop the white chocolate. For my recipe I took the Barry cocoa brand (white chocolate Zephyr).

Then it’s up to you. You can choose to use macadamia nuts or pecans.

For macadamia :

Cut them roughly.

Hop in the tank!

I suggest a new method to have beautiful big cookies. I am weighing here 100g balls. I then put them in a small circle of 7cm or I pack them. This way we have perfect cookies without having a “cut” in the chocolate unlike the method proposed after.