Professional

White chocolate cookies

An original recipe by Rémi Montagne

1 step

Makes 220 pieces

Recipe Step by Step

Cookie Pastry

400g Pecan nuts
400g Dark brown sugar
400g Brown sugar
200g Muscovado sugar
750g Dry butter 84%
180g Whole eggs
1000g Flour
10g Bicarbonate of soda
18g Salt
700g PEPITES BLANCHES 7500/KG 24%

Toast the pecan nuts for approx. 12 minutes at 300°F (150°C) then grind them down. Mix the sugars in an electric mixer. Add the butter while it is still very cold then, once you have a homogeneous mixture, add the eggs, flour, salt and bicarbonate of soda. Complete the mixture by adding the chocolate drops and pecan nuts while the mixer is on a slow speed so that they do not get ground down.

Assembly and finishing

Press the dough into a 34cm frame to a thickness of approx. 3.4cm.
Store it in the fridge or freezer, then cut into 3.4cm strips.
Then cut these strips along their length every 1.5cm.*
Place these pieces on tray lined with baking paper.
To keep your cookies soft, bake them for approx. 4 minutes at 340°F (170°C).
If you prefer crispier cookies, bake them for approx. 10 minutes at 320°C (160°C).* You can also weigh out and create individual balls.

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