Montare il burro con lo zucchero di canna, quindi aggiungere l'uovo, la vaniglia, la farina precedentemente mescolata al lievito e infine il cioccolato bianco tagliato a tocchetti e le noci pecan spezzettate (consiglio di farlo con le mani). Con l'impasto ottenuto formare delle palline della grandezza di una noce e porle sulla placca da forno rivestita di carta forno, ben distanziate tra loro. Cuocere in forno caldo a 180° per ca. 10-11 minuti, o finché i biscotti saranno ben dorati.
I know, I'm repeating myself, but the huge quantities of white chocolate I got stuffed in my kitchen didn't finished yet. Now I'm almost there, but have still some more to make other cookies! Who's been reading this blog for a while will probably remember a similar recipe, where I used hazelnuts instead of pecan nuts. Well, it was good, but this, its evolution, is really better and so gorgeous with white chocolate chunks and pecan nuts, which I adore.
Ingredients: 200gr (0.8cup - 7oz) flour - 130gr (0.57cup - 4.6oz) butter - 120gr (½cup - 4oz) brown sugar - 1 egg - 2tsp vanilla extract - 1tsp baking powder - 140gr (0.6cup - 4.9oz) white chocolate, in chunks - 50gr (0.23cup - 1.8oz) pecan nuts
Whisk butter with brown sugar until creamy, then add the egg, vanilla, flour already sifted with baking powder, last white chocolate chunks and pecans chopped. Form with the dough lumps the size of a walnut, then roll them into rounds using the flat of your hand. Place them on a baking sheet covered with parchment paper, giving them enough room to spread out during baking, and cook at 180°C (350F - gas mark 4) for 10-11 minutes or until golden brown.