I am still in search of the perfect cookie… Last week I attended a five-days long advanced training at university. Because of my lactose-intolerance and fructose-intolerance, I sometimes have a hard time finding agreeable food at the cafeteria or in restaurants. So I decided to take some home-made cookies with me, just in case – I do not like being hungry!
Here they are, the Pecan Cookies with Dark Chocolate (lactose-free):
and the Pecan Cookies with White Chocolate (not lactose-free):
I was right with my skepticism concerning cafeteria food. As suspected, the food was not ideal for me. I wasn´t starving, though, rather the opposite – I felt stuffed by all those grilled cheese sandwiches and tomato-mozzarella-wraps! Not even the lactase pills helped. I think next time I´ll bring home-made granola with me instead of cookies, and buy lactose-free joghurt at the supermarket!
Of course I still ate the cookies, despite feeling stuffed. The cookies had that irresistible “have-one-more” taste…
The cookies also passed the quality-test at home: My teenager-son emptied the cookie tin in no time. He then called me while I was in that advanced training and told me he wanted more cookies. So. It seems that with this recipe, I might be one step closer to the perfect cookie!
To my surprise, all my test-eaters preferred the lactose-free variety with the dark chocolate to the original white-chocolate-variety.
1⅛ cup (250 g) soft butter (lactose-free, if you are very sensitive to lactose)
½ cup (100 g) sugar
1⅛ cup (200 g) brown sugar
2 eggs, room temperature
1 tbsp. vanilla sugar
4 cups (400 g) flour
½ tsp. salt
¼ tsp. baking powder
¾ cup (100 g) pecans, chopped
For lactose-free cookies:
7.2 oz. (200 g) dark chocolate, lactose-free, coarsely chopped (e.g. Lindt 70%, Merci 72%)
For cookies with lactose:
7.2 oz. (200 g white) chocolate, coarsely chopped
In a small bowl, combine flour,, salt and baking powder.
In a large mixing bowl, beat butter, sugar, brown sugar and vanilla sugar with a hand mixer or the kitchen machine until fluffy. Add one egg and beat it in for at least one minute, then add the second egg and beat in for another minute.
Add the flour mixture and beat until you get a smooth batter. Do not overbeat.
With a wooden spoon, fold in the chopped nuts and the chopped chocolate.
Separate the batter into two portions and press each portion into a log of about 6-7 inches (15-18 cm). The diameter should be 2-3 inches, depending on how big you want your cookies. I prefer large cookies!
Wrap the logs into cling foil and store in the fridge for about two hours or more. The cold logs will be firm.
Now it´s time for baking the cookies: Cover baking sheets with baking parchment. Preheat the oven to 340° F (170° C).
Remove the cling foil. Cut the logs into slices of about an inch. If necessary, press the slices into a round shape. I did not manage to make my logs as round as planned, so I had to shape the cookies by hand. This was quick and easy and no problem at all.
Put the cookies onto the baking sheets. Make sure you leave enough space between them; they will rise and spread. Bake for 10-15 minutes, until they are quite flat and golden brown at the edge.
Let the cookies cool on the baking sheet for a short time, then transfer to a cooling rack.
Makes about 24 large cookies.
Tarek Malouf (2013), Kuchenglück. Ostfildern: Jan Thorbecke Verlag.