Chocolate Chip Pecan Cookies
- 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
Whole Wheat Chocolate Pecan Cookies
Makes 32 cookies
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.
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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.