Chocolate Chip Cookies with Pecans and Sea Salt

Chocolate Chip Cookies with Pecans and Sea Salt

One of my favorite desserts in the world are chocolate chip cookies. There is just nothing more comforting than a warm chocolate chip cookie right out of the oven with a tall glass of ice cold milk. I know I always go on and on about the beautiful French pastries and Wagashi (Japanese traditional sweets) I enjoy when I’m at my Tokyo home but I have to say the cookies just aren’t the same. Of course there are a variety of cookies available in Japan but I’ve never been able to find a really good old fashioned chocolate chip cookie that I like. The chocolate chip cookies I have tried are good but don’t usually have much chocolate in them and aren’t the chewy in the middle, crispy on the edges type of cookie I love. I even have trouble finding my perfect chocolate chip cookie in Seattle so I just have to bake them myself.

I have tried many chocolate chip cookie recipes all claiming to be the best and most are very good but it took a little experimenting to get my perfect cookie. First of all I don’t like small or flat cookies. My cookie has to be full of chocolate chips, have lots of whole pecans (I don’t chop them up no point) and be a decent size. I do not like taking a bite out of a cookie and not getting both chocolate and pecan. I’m also picky about the butter. I use Plugra, a European style butter, in my cookies. I really think it makes a big difference. Another thing I like in my cookies is French sea salt. Sea salt adds great flavor and compliments the chocolate and pecans nicely. I also like to use wide, flat semisweet chocolate chips. I have tried regular sized chocolate chips many times but I always end up coming back to these.

So there you have a few of the ingredients I must have to make my favorite chocolate chip, pecan and sea salt cookies. I hope they become a favorite cookie in your house too. If you like an even stronger sea salt flavor you can sprinkle a little Maldon on top of each cookie before baking.

Ingredients:

1 cup unsalted room temperature butter (I use Plugra)
1 cup light brown sugar
1 cup sugar (I use the C&H Baker’s Sugar)
2 extra large organic eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups flour
3/4 teaspoon sea salt (I use La Baleine sea salt fine crystals)
1 teaspoon baking soda
1 1/2 cups Pecans (I like to keep mine whole and do not chop)
2 1/2 cups Semi Sweet Chocolate Discs or Chips
Maldon Sea Salt Flakes (optional)

Preparation:

In a stand mixer with a paddle attachment, cream the butter until smooth. Gradually add the brown sugar then the regular sugar making sure you scrape down the sides of the bowl frequently to make sure the butter and sugars are mixed well. Add the eggs one at a time until incorporated, then add the vanilla. Mix together the flour, salt, and baking soda in a separate mixing bowl with a whisk. Slowly add the flour mixture into the egg and sugar mixture, making sure everything is mixed well. Stir in the Chocolate Chips and pecans, making sure the chocolate and nuts are evenly mixed throughout the dough (I just add these right to the stand mixer bowl and slowly mix a couple of times). Using a small ice cream scoop, scoop onto a greased cookie sheet. Bake at 375 degrees for about 9 – 10 minutes. Makes approximately 2 – 2 1/2 dozen cookies.

5.0 from 1 reviews
Chocolate Chip Cookies with Pecans and Sea Salt
Serves: Makes approximately 2 - 2½ dozen cookies.
 
Ingredients
  • 1 cup unsalted room temperature butter (I use Plugra)
  • 1 cup light brown sugar
  • 1 cup sugar (I use the C&H Baker's Sugar)
  • 2 extra large organic eggs
  • 1½ teaspoons pure vanilla extract
  • 2¼ cups flour
  • ¾ teaspoon sea salt (I use La Baleine sea salt fine crystals)
  • 1 teaspoon baking soda
  • 1½ cups Pecans (I like to keep mine whole and do not chop)
  • 2½ cups Semi Sweet Chocolate Discs or Chips
  • Maldon Sea Salt Flakes (optional)
Instructions
  1. In a stand mixer with a paddle attachment, cream the butter until smooth. Gradually add the brown sugar then the regular sugar making sure you scrape down the sides of the bowl frequently to make sure the butter and sugars are mixed well.
  2. Add the eggs one at a time until incorporated, then add the vanilla. Mix together the flour, salt, and baking soda in a separate mixing bowl with a whisk. Slowly add the flour mixture into the egg and sugar mixture, making sure everything is mixed well.
  3. Stir in the Chocolate Chips and pecans, making sure the chocolate and nuts are evenly mixed throughout the dough (I just add these right to the stand mixer bowl and slowly mix a couple of times).
  4. Using a small ice cream scoop, scoop onto a greased cookie sheet.
  5. Bake at 375 degrees for about 9 - 10 minutes.

 

Comments

  1. What brand of chocolate chips / diss do you use?

  2. I saw the image of these cookies on your instagram feed and had to come and print the recipe. Looks so YUM. Just got the ingredients to whip em up!

  3. Hi Shirley,

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