Ingredients
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¾ pound (3 sticks) + 2 tablespoons (360 g) unsalted organic Butter
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1¾ cups + 1½ tablespoons (400 g) organic granulated Cane Sugar
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1½ cups (320 g) packed light Brown Sugar
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3½ large pasture-raised Egg
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2½ teaspoons pure Vanilla Extract
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2 teaspoons Maldon large flake Sea Salt
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5 cups + 3 tablespoons (700 g) organic unbleached all-purpose Flour
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2¼ teaspoons Baking Soda
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19½ ounces (550 g) 70% dark Chocolate Wafers
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1 heaping cup (125 g) Pecans
Directions
They are packed to the brim, well salted to offset the chocolate and sugary dough, and as easy to share as to devour solo. Hearty and not at all cakey. Girth over svelte. Perfected by a smattering of butter-loving toasted pecans.
Steps
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1
Done
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Preheat the oven to 325°F (165°C) convection and line a half sheet pan with parchment paper. |
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2
Done
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Combine the butter chunks with the granulated and brown sugars in a stand mixer fitted with the paddle attachment. Start the mixer on low speed to break down the butter with the sugars. Increase the speed to high and cream the butter with the sugars for 7 minutes, or until the mixture is fluffy and light in color because of the air incorporated. Scrape down the sides of the bowl, using a rubber spatula, being sure to get to the bottom. |
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3
Done
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With the mixer running on medium speed, combine the eggs, one at a time, with the butter mixture and beat in the vanilla. Scrape down the sides and bottom of the bowl. Add the sea salt and mix for a few seconds to combine. |
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4
Done
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Sift the flour with the baking soda two times until any clumps are gone. Add to the butter mixture and mix on low speed until evenly blended. Scrape down the bowl again, ensuring no butter chunks remain |
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5
Done
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Add the chocolate wafers and roughly chopped pecans to the batter. Paddle the mixture on low speed, to just incorporate the chocolate. |
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6
Done
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Scoop the dough into heaping ¼-cup (50 g) balls and place on the prepared half sheet pan, eight to a pan. |
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7
Done
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Bake for 15 minutes. Then turn the pan of cookies and bake for an additional 4 to 6 minutes, until just golden around the edges and no longer wet in the center. |
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8
Done
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Transfer the cookies to a cooling rack to cool for about 15 minutes. When cooled, store in an airtight container at room temperature. |
