It’s been a bit since I shared something sweet and delicious with you all. Hope I can make it up to you all with cookies. These would not have come out of my oven had it not been for the persistence of my chocolate chip cookie lovin hubs, who has said about 1357 that I don’t make enough chocolate chip cookies. He even offered to be my sous chef in an effort to make sure I made them.
Chocolate chip cookies are great. But I need a bit more, which is why I love this recipe from one of my favorite food network celebs Anne Burrell. It’s a chocolate chip cookie kicked up a few notches with oatmeal, toasted pecans and big chocolate chunks. I’ve said it many times before and I will say it again – chopping a bar of chocolate instead of using a bag of chips will give you a waaaay better cookie. If you don’t believe me, ask my cookie lovin hubs.
As if oatmeal, pecans and chocolate chunks aren’t enough, these cookies are generously topped with some french sea salt. Don’t let the salt weird you out. With chocolate, an extra sprinkle of sea salt will boost the chocolate flavor. Just make sure you do it as soon as the cookies come out of the oven so that it sticks to the cookies.
I was a hero at home for making these for the hubs and a hero again at the office when I gave the leftovers to my coworkers. Make these to someone you love and you’ll be a hero too!
Salted Chocolate Chunk Pecan Cookies
2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
12 ounces dark chocolate, coarsely chopped
1 cup toasted pecans, chopped
Large flake sea salt, for garnish
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt and set aside.
In the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using the paddle attachment of the stand mixer, beat the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture followed by the vanilla.
With the mixer running on low, gradually add the flour mixture into the butter/sugar mixture and mix until just combined. Fold in the chocolate chunks and pecans.
Scoop batter using a small ice cream scoop, place them on the lined baking sheets 2 inches apart and bake for 12-13 minutes.
When the cookies come out of the oven immediately sprinkle each cookie with sea salt. Let the cookies cool for 2-3 minutes and then transfer them to a cooling rack.