Bouchon Bakery - Pecan Sandies
This dough went together quickly. About an hour from start to cookie. I baked in a 325 degree oven for 16 min, rotating pan at the 8 minute mark. I measured everything to the exact gram. The dough seemed really crumbly. I looked at the pic of him smushing the cookie and his dough doesnt seem as crumbly as mine. Next time I make them, which will be later tonight, I will use more butter. Interesting in that the dough has no salt, but tastes good. I rough chopped the pecans. Next time I want to chop them a little more. I had a big chunck in my cookie and it gave a chewy texture that was a bit off-putting.