Salted Chocolate Chip Pecan Cookies with White Chocolate “Horchata” Dip

Slofoodgroup Team April 19, 2020

Large Flake Sea Salt and Ceylon Cinnamon give this Chocolate Chip Cookie Recipe a Real Kick

While it’s hard to argue the merits of a classic chocolate chip cookie, just a few very simple tweaks can take that cookie next-level. Which is what we did here! We started by adding some cornstarch to the dough – giving it a sandy, crumbly texture that’s just something a little different from the traditional. And we swapped the chips for good quality chopped bittersweet chocolate. Chopping results in pieces of varying size, which lend a delicious flavor to the finished cookies. Finally, we folded in some chopped pecans (to offset all that sweetness) and topped each cookie with flaky sea salt (see: chopped pecans).

What to serve with these “next-level” cookies? A worthy dip, of course! This white chocolate cookie dip takes its cue from horchata – a rice-based Mexican drink made from milk, vanilla and cinnamon. We turned it into a dip by infusing heavy cream with cinnamon and vanilla, and then adding cream cheese and white chocolate.

“Milk and cookies” never had it so good.

Salted Chocolate Chip Pecan Cookies with White Chocolate “Horchata” Dip

For the cookies:

1/2 pound (2 sticks, or 16 tablespoons) unsalted butter, room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon kosher salt

4 ounces bittersweet or semi-sweet chocolate, chopped

1/2 cup chopped pecans

Flaky sea salt

For the dip:

1 cup heavy cream, divided

1 cinnamon stick

1 vanilla bean, halved lengthwise

4 ounces white chocolate, finely chopped

8 ounces cream cheese, at room temperature

1/4 cup granulated sugar

Heat 1/2 cup of the heavy cream in a small saucepan along with the cinnamon stick and the vanilla bean halves. When small bubbles form around the edges remove pan from heat, cover and let sit for 5 minutes. Place the chopped chocolate in a medium bowl.

Pour the heavy cream through a sieve into the bowl with the chopped chocolate (discard the cinnamon stick and vanilla bean). Whisk till smooth and set aside to cool slightly.

Beat the cream cheese and sugar on high speed till smooth and fluffy. Reduce the speed to low and slowly pour the white chocolate mixture in, continuing to beat till smooth. Pour this mixture back into the bowl that the chocolate was in.

Beat the remaining 1/2 cup of heavy cream in your mixer bowl till soft peaks form. Fold into the chocolate mixture, cover and chill overnight.

Make the cookies: Beat the butter and both sugars in a mixer till light and fluffy; scrape down the sides. Add the egg yolk and vanilla and beat again. Add the flour, cornstarch and salt and beat once more. Add the chocolate and pecans and beat just till incorporated; scrape down the sides.

Working on a lightly floured surface, shape the dough into a log approximately 2” in diameter by 12” long. Wrap in plastic and freeze till firm (about one hour).

Pre-heat the oven to 350 degrees; line two baking sheets with parchment paper. Slice the dough into 1/2" thick rounds and place on your prepared baking sheets, about 1” apart. Sprinkle each with a bit of sea salt and bake till golden brown around the edges, about 10 -15 minutes. Transfer to a wire rack to cool completely.