Ingredients:

  • 200 g (7 oz) Pecan halves
  • 1 tbsp (15 ml) Unsalted Butter, melted (for pecans)
  • 225 g (8 oz / 1 cup) Unsalted Butter, softened (for dough)
  • 150 g (5.3 oz / 3/4 cup) Light Brown Sugar, firmly packed
  • 50 g (1.8 oz / 1/4 cup) Granulated Sugar (for dough)
  • 1 large Egg (Room temperature)
  • 1 tsp (5 ml) Vanilla Extract, pure
  • 300 g (10.6 oz / 2 1/3 cups) All-Purpose Flour
  • 1 tsp (5 g) Baking Soda
  • 1/2 tsp (2.5 g) Fine Sea Salt (for dough)
  • 100 g (3.5 oz / 1/2 cup) Granulated Sugar (for caramel)
  • 60 ml (4 tbsp / 1/4 cup) Water
  • 120 ml (1/2 cup) Heavy Cream (Warmed slightly)
  • 55 g (2 oz / 4 tbsp) Unsalted Butter, cut into small cubes (Cold, for caramel)
  • 1/2 tsp (2.5 g) Flaky Sea Salt (for caramel)
  • 150 g (5.3 oz) Dark Chocolate (60-70% cocoa solids), chopped
  • 1 tsp (5 ml) Coconut oil or vegetable shortening (Optional)

Instructions:

  1. Toss pecans with melted butter. Spread on a baking sheet and toast in a preheated oven (175°C / 350°F) for 6–8 minutes until fragrant. Set aside to cool completely. Reserve 18 whole pecan halves for garnish; roughly chop the remainder.
  2. Cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the whisked dry ingredients (flour, baking soda, and salt) until just combined. Scoop the dough into 18 equal balls, lightly flatten, cover, and chill in the refrigerator for at least 45 minutes.
  3. Combine 100g sugar and water in a saucepan. Swirl until the mixture turns a deep amber colour (approximately 170°C / 340°F). Remove from heat and carefully whisk in the warm heavy cream. Add the cold cubed butter one piece at a time, whisking constantly until smooth. Stir in the flaky sea salt and allow it to cool and thicken slightly before use (about 30 minutes).
  4. Preheat oven to 175°C / 350°F. Place chilled dough balls 5 cm apart. Gently press a slight indentation into the centre of each dough ball. Bake for 10–12 minutes. As soon as the cookies come out, use the same measuring spoon to gently press and deepen the indentation in the centre of each cookie.
  5. While the cookies are still warm, lightly press the chopped toasted pecans around the rim. Once the caramel is thick but pourable, spoon approximately 1 tablespoon of caramel into the centre of each indentation. Melt the dark chocolate (with optional coconut oil). Drizzle the melted chocolate generously over the cookies in a decorative pattern. Top each cookie with one reserved whole pecan half. Allow the chocolate and caramel to fully set before serving.