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Michelle’s Chocolate and Pecan Crinkle Cookies
the Breville Test Kitchen

the Breville Test Kitchen

Michelle’s Chocolate and Pecan Crinkle Cookies

Michelle’s childhood memories of her Nonna’s crinkle cookies inspired her to keep the tradition going, with a pecan twist of her own. Soft, rich and brownie-like in the center and crisp on the outside, these little guys have a nutty crunch and pretty spiced powdered-sugar coating.
time

2 hrs total time

activetimeIII

15 mins active time

easy

Easy

user

Makes Approx 48

Ingredients


Measurements:

  • all-purpose flour icon
    1½ cups (8 oz) all-purpose flour
  • Dutch-processed cocoa powder icon
    ½ cup (1 oz) Dutch-processed cocoa powder
  • baking powder icon
    1½ tsp baking powder
  • pinch of salt icon
    Pinch of salt
  • unsalted butter icon
    ⅓ cup (2 oz) unsalted butter

    chopped, at room temperature

  • white sugar icon
    ¾ cup (5¼ oz) white sugar
  • large egg icon
    1 large egg

    at room temperature

  • milk icon
    3 tbsp (1½ fl oz) milk
  • pecans icon
    ½ cup (2 oz) pecans

    coarsely chopped

  • Cooking spray icon
    Cooking spray

For the spiced sugar

  • powdered sugar icon
    ½ cup (2½ oz) powdered sugar
  • ground cinnamon icon
    ¼ tsp ground cinnamon
  • ground nutmeg icon
    ¼ tsp ground nutmeg

Instructions

  • 1Sift the flour, cocoa powder, baking powder and salt together and set aside.
  • 2Place the butter and sugar in the bowl of a stand mixer. Beat on high speed, using the paddle attachment until pale and creamy, scraping down the bowl if necessary.
  • 3Reduce the speed to medium and add the egg, beating until well combined.
  • 4Add the sifted dry ingredients and milk in two batches, mixing on low speed until combined, scraping down the bowl if necessary.
  • 5Add the pecans and mix on low speed until just combined. Cover and refrigerate for 1 hour. Meanwhile, continue to the next step.
  • 6Lightly spray 2 sheet pans with oil and line with parchment paper.
  • 7Sift the powdered sugar, cinnamon and nutmeg into a bowl and mix to combine.
  • 8After the cookie dough has been in the fridge for 1 hour, insert the wire rack into position 5. Set the oven to Cookies, Convection, 345°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 9Roll heaped teaspoons of the mixture into balls and flatten slightly. Toss in the spiced sugar to coat, then place evenly spaced on the prepared pans.
  • 10Once preheated, place one pan in the oven and cook for 10 minutes.
  • 11The cookies should be cracked on the surface and soft on the inside. If not, cook them a little longer.
  • 12Remove from the oven and cool on the pan. Repeat with the remaining cookies.
  • 13Cookies will keep in an airtight container for up to 1 week.
Sweets/Dessert
Vegetarian
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