My friend Brandi created this recipe, and posted it on her blog (http://www.branappetit.com/2013/05/29/salted-chocolate-chip-pecan-cookies/). After I gathered all of the ingredients, I finally got around to making these cookies. My husband John is always up for trying cookies, so he readily agreed. The conclusion? These were FANTASTIC, and John said the recipe is a “keeper,” which is the highest form of praise 🙂
Due to a couple ingredient issues, I made a couple of minor changes, but they turned out great! Here is what I did:
Chocolate Chip Cookies with Pecans & Sea Salt
Slightly modified from Brandi’s recipe
Makes 4 dozen cookies
1 stick unsalted butter, softened to room temperature
1/8 tsp salt
1/2 cup coconut oil
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp vanilla
2 1/4 cup white whole wheat flour (I used ultragrain flour)
1 tsp baking soda
2 tsp sea salt, divided
2 cups semi-sweet chocolate chips
1 cup chopped pecans
1. Place a small skillet over medium heat and add the chopped pecans. Toast, stirring frequently, 5-10 minutes until you can smell the pecans and they are warmed through. Remove the pan from heat.
2. In a large bowl, cream the butter, coconut oil, and sugars together (with a stand mixer or hand mixer) and mix for 3-5 minutes until the mixture is light and fluffy.
3. Add in the vanilla and the eggs, one at a time.
4. Pour about half of the flour into the dough and blend. Then add the remaining flour, baking soda, and 1 tsp sea salt until everything is mixed together.
5. Fold in the chocolate chips and pecans. If dough appears runny, refrigerate dough for about 15 minutes.
6. Preheat oven to 350 degrees and drop dough by the tablespoon onto a baking sheet 2 inches apart. Sprinkle each cookie with sea salt.
7. Bake 10-12 minutes or until golden around the edges.
Nutritional info (per cookie):
Total Fat: 8.9 g
Cholesterol: 12.9 mg
Sodium: 135.7 mg
Total Carbs: 18.7 g
Dietary Fiber: 0.6 g
Protein: 1.3 g