Charlie Palmer Steak Las Vegas

  • 4 1/3 Cups All Purpose Flour
  • 1 Cup + 1 TB Cocoa Powder 
  • 1 Tsp Salt 
  • 1 ¾ Cups Butter, Soft
  • 2 ½ Cups Sugar 
  • 3 Egg Yolks
  • ½ Cup Milk 
  • 1 TB Vanilla Extract 
  • 2 Cups Chopped Pecans, Toasted


In a large bowl, combine softened butter with sugar, beating until creamy. Add the egg yolks, milk, and vanilla extract. In a separate bowl, combine salt, flour, and cocoa powder. Gradually add the dry mixture into the wet mixture until fully incorporated. Allow to cool in the refrigerator overnight or at least 4 hours.

Preheat oven to 325 F. Transfer pecans into a shallow bowl. Using a 2 oz ice cream scoop, or two tablespoons, scoop small balls of dough and roll in the pecans before moving to a lined baking sheet. Bake for 12 minutes, turning the tray once during cooking to ensure an even bake. Once baked, remove from oven and cool on a rack for 15 minutes.