Makes 40 cookies
Bake time 10-12 minutes
Oven at 350F
Ingredients
3 cups flour
½ teaspoon baking soda
1 ¼ cups butter, room temperature
2 cups brown sugar
½ cup granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 tablespoon vanilla extract
3 eggs
3 cups finely chopped JACEK Dominican Republic 70% dark chocolate OR 64% Valrhona Dark Chocolate Callets (300g)
1 cup pecans (toasted)** (130g)
½ cup JACEK cocoa nibs (65g)
Preparation
- Sift flour, baking soda and cinnamon together
- Cream butter until smooth. Slowly add the granulated sugar, continue to cream until fluffy
- Add brown sugar and cream until it’s light in colour
- Add salt and vanilla
- Add eggs one at a time, scraping side of bowl after each egg. Stir gently until incorporated and do not over mix
- Add the flour mixture in 2 batches and gently fold in
- Stir in chocolate, pecan and nibs
**Toast pecans in preheated oven for 7 to 10 minutes. Shake pan occasionally to evenly brown the pecans. Remove and let cool - Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ tablespoon, space 2” apart
- Transfer to oven and bake for 10 to 12 minutes. Rotate cookie sheets halfway through
- Once cookie edges are browned, removed from oven and let cool completely
Bon appétit!