Introduction
You're probably wondering if the world needs another chocolate chip cookie recipe. We say OH YES! Our version is studded with dark chocolate; toasted pecans and two types of whole-grain flour. The result: a cookie that's deeply nutty; (reasonably) wholesome and extremely satisfying. We firmly believe they're the best chocolate chip cookie we've ever had.Note: This recipe is in ounces; so you'll need a digital scale.
Ingredients
- 10 ounces butter, room temperature
- 10 ounces light brown sugar
- 4 ounces coconut sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 8.5 ounces whole wheat flour
- 8.5 ounces spelt flour
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1½ teaspoons kosher salt
- 18 ounces Valrhona 70% chocolate feves
- 6.5 ounces toasted pecans, chopped
Instructions
Preheat your oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl; cream the butter and sugars with a hand or standing mixer until fluffy and light. Add the eggs and vanilla and continue creaming. In a separate bowl; whisk the flours; baking powder; baking soda and salt. Add to the wet ingredients and mix until incorporated.Fold in chocolate chips and pecans. Using a 2-ounce cookie scoop; portion the dough into balls. Bake for 14-16 minutes; until golden brown and crackly on top. Notes: Extra dough will keep in fridge for 3 days; and longer in the freezer. If baking from frozen; add 1 to 2 minutes to the baking time.
