Salted Pecans Chocolate Chunk Cookies

Lately, I got to know many new baking and food blogs, as I’ve been scrolling down my Instagram feed and Pinterest account. All these new (to me!) blogs led me to mark so many recipes I have to try.

The truth is that even though I follow hundreds (if not thousands) of food blogs around the globe, every time I discover a new and interesting recipe on a blog that catches my eyes – it excites me in so many levels.

So it was with this following recipe, which I found on the beautiful and mouth-watering Fit Mitten Kitchen blog. I saw a picture of these cookies on Instagram, and almost automatically went to bake them a second later. The photograph got me drooling that I simply could not help myself!

These chocolate chip cookies are originally made with salted almonds, but I decided to use pecans instead. These cookies have crispy texture on the outside, yet are a little soft and chewy on the inside. The combination of the large chocolate chunks, the pecans and salt creates a cookie that is no less than wonderful.

Although there are thousands of recipes for chocolate chip cookies, these cookies are really special – also because of the combination of flavors, and also because the chocolate comes in large chunks, leaving huge chocolate pieces that dissolve in your mouth in each and every bite.

These chocolate chunk cookies will be perfect for the weekend, as a small gift in the upcoming holiday season, and even if you just want to enjoy a really good chocolate cookie.

Salted Pecans Chocolate Chunk Cookies

Recipe adapted from Fit Mitten Kitchen with little adjustments.

Makes 24 cookies

Ingredients:
120 grams soft butter
50 grams coconut oil
150 grams (3/4 cup) light brown sugar
50 grams (1/4 cup) sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 large egg
120 grams (1 cup) whole wheat flour
140 grams (1 cup) all-purpose flour
1 tsp. baking soda
150 grams dark chocolate, coarsely chopped
100 grams roasted pecans, coarsely chopped

For decoration:
Some sea salt

Preparation:

1. Preheat the oven to 180c degrees and line baking trays with baking paper.
2. In a mixer bowl with a paddle attachment, put butter, coconut oil, light brown sugar, sugar, salt and vanilla and mix at high speed for 3-4 minutes or until a soft creamy mixture is obtained.
3. Scrape the mixture from the sides of the bowl using a spatula and add in the egg. Mix the batter on medium speed until combined.
4. Add whole wheat flour, all-purpose flour, baking soda, chocolate and pecans, and mix until dough is formed.
5. With an ice cream scoop or 2 teaspoons, make cookies the size of walnuts and place them in increments on the pan.
6. Sprinkle some ground sea salt over the cookies.
7. Bake the cookies for 10-12 minutes or until they turn golden and set at the edges, but still slightly soft in the center. If you like soft cookies, it is recommended to reduce the baking time a bit, and if you like them very crispy, add another 2-3 minutes of baking.
8. Cool the cookies completely and serve.

Notes:

• Keep the cookies in a sealed jar for up to 10 days.
• Instead of pecans, you can use any other nut you like.
• Instead of dark chocolate you can use milk or white chocolate in the same amount.
• Instead of whole wheat flour, you can use white flour in the same amount.