1 7/8 c (170 g) pecans
1/2 c (57 g) cocoa nibs
~2/3 c (85 g) flour
7 1/2 tsp (14 g) cocoa powder
1/2 c (113 g) butter
7 3/4 tsp (37 ml) honey
~3/4 c (142 g) sugar
1/8 tsp salt
1 tsp espresso powder
1 tsp + 1/2 tsp vanilla
Preheat the oven to 350F and prepare 2 parchment lined baking sheets. Have a 3" cookie cutter on standby.
Chop the pecans and cocoa nibs until no large pieces remain (go for nerd-sized chunks, according to Stella!). Add the flour and cocoa and set aside.
In a medium pot, combine the butter and honey over medium heat, stirring frequently until melted. Add the sugar, salt, and espresso powder, then bring to a boil, stirring occasionally to ensure that the sugar dissolves. Once it begins to boil, remove from heat and add the vanilla and dry ingredients, mixing just to combine.
Use a small ice cream scoop or tablespoon to portions the dough. Drop onto the lined baking sheets, leave about 4” between each cookie - these guys spread! Bake 13-15 minutes or until they've spread and are dark and lacy.
Remove the cookies from the oven and allow them to cool on the pan for about a minute, then use a 3" cutter to stamp perforations into the soft cookies. Don't try to cut - just make a good indentation. Allow the cookies to cool completely.
Once cooled, break the excess off of each cookie. Reserve the crumbs for another use (I suggest eating them with peanut butter and banana on toast).
Vanilla Ice Cream
4 egg yolks
3/8 c (75 g) sugar, divided
1 c (237 ml) whole milk
1 c (237 ml) heavy cream
Place the egg yolks and 1/4 c of sugar in a medium-sized heat-proof bowl and whisk until ribbons form when the whisk is lifted from the bowl. Set aside.
Heat milk, cream and remaining 1/8 c sugar in a medium saucepan over medium heat. Bring to a boil and pour about 1/3 of the hot mixture into the yolks, whisking constantly to temper. Pour the tempered yolks back into the pan and continue cooking over medium heat, whisking constantly, until thickened.
Pour cooked custard into a bowl and press a sheet of plastic wrap to the surface. Chill overnight and then freeze according to your manufacturer's directions.