Pecan cookies with Isigny Butter, sea salt and a sweet spread

Preparation

1. Mix the flour, bicarbonate of soda, baking powder and salt in a bowl.

   Melt the Isigny Sainte-Mère PDO Butter over medium heat until browned. Mix until even. Pour in both types of sugar and mix again.

   Add the egg and vanilla and mix until smooth.

   Add the flour mixture, then the roasted pecans and chocolate chips.

   Put the dough in the fridge for 30 minutes. Preheat the oven to 180°C.

   Shape the dough into balls using an ice cream scoop or a soup spoon and place them on a cookie sheet lined with baking paper.

   Leave enough space between the cookies so they won’t stick together.

   Bake for 11 minutes.

   Leave to cool, then put a dollop of sweet spread on each cookie before tucking in.