- flour - 1 cup
- cocoa - 3 Art. spoons
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- butter - 10 Art. spoons
- light brown sugar - 1/3 cup
- sugar - 1/3 cup
- corn syrup - 3 st. spoons
- milk - 2 items. spoons
- vanilla - 1 teaspoon
- pecan nuts - 1 Glass
- Chocolate chips - 1/2 cup
- coconut oil - 1 teaspoon
1. Mix the flour, cocoa, soda and salt in a medium bowl. In a large bowl, mix well with oil, sugar, corn syrup, vanillin and milk until smooth. Stir the flour mixture in a mixture of oil. 2. Then add the pecans and mix again. Cover the dough with a film and refrigerate 3-4 hours in the refrigerator. This dough can be made 1 day before cooking and stored in the refrigerator. 3. Preheat the oven to 160 degrees. To lace a large pan with parchment paper. Using a tablespoon, scoop the dough and lay the balls on the baking tray, leaving the space between them. Gently press the cookies with your fingers to lightly flatten. Bake for 8-10 minutes. Remove the finished cookies from the oven, put them on the grate and allow to cool. Repeat with the remaining test. 4. Once the cookie has cooled, melt half a glass of chocolate chips with a teaspoon of coconut oil until a homogeneous mass is obtained. 5. Fill the glaze with cookies. Let stand for about 30 minutes and serve.
Servings: 20