Description
Delicious chocolate crinkle cookies with pecans – perfect for your Christmas cookies collection.
Ingredients
Scale
For the dough
- 2/3 cup (90g) all-purpose flour
- 1/2 cup (70g) cornstarch
- 1/2 tsp. baking powder
- 1/4 cup (30g) confectioners’ sugar
- 1/4 cup (30g) cocoa powder
- 1/2 cup (120g) cold butter
- 2 tbsp. maple syrup
- 1.7 oz. (50g) pecans, chopped
For the decoration
- 2–3 tbsp. confectioners’ sugar
- some melted chocolate (about 2 tbsp.)
- 20 pecans (whole)
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Place the pecans for the dough and the ones for the decoration on the baking sheet and toast in the oven for about 5-8 minutes until fragrant. Take out of the oven and off the baking sheet and let cool down. Set 20 nice looking pecans aside and chop the rest finely.
- Mix the flour with cornstarch, baking powder, confectioners’ sugar, and cocoa in a large bowl. Add the butter in small pieces as well as the maple syrup and the chopped pecans. Knead until you get a nice dough, try to work quickly. Form 20 balls of the same size and roll in the confectioners’ sugar (the one for the decoration). Flatten the balls a bit and place on the baking sheet. Bake for 13-15 minutes, then take out and let cool down completely on a wire rack
- Add a small drop of melted chocolate on each cooled cookie and press a pecan on top for decoration. Let dry.
Notes
- Enjoy baking!