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.
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.