These Cookies Use Dark Chocolate and Roasted Pecans for a Rich, Full Flavor

These mouthwatering salted dark chocolate chip and roasted pecan cookies are the perfect start to fall. This recipe makes 16 4-inch cookies so if you are looking to make some for a larger crowd we suggest doubling the recipe as you know people will each eat more than one!

Let's take our ingredients that we went over on the first page and now look at how to put it all together.

Directions to Follow

Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper. Spread the coc0nut on 1 sheet and the pecans on the other. Bake until lightly toasted, 5 to 7 minutes. Remove from the oven and transfer the baking sheets to a wire rack and cool completely.

Once cooled, roughly chop the coconut and set aside. For the pecans, to make the pecan flour, portion out 3/4 cup/68 g and pulse in a food processor to a fine crumb; set aside. Roughly chop the remaining1 1/2 cups/150g and set aside.

In a bowl, sift together the flour, baking soda, and salt. Whisk in the coconut and pecan flour. Set aside.

In a large bowl, using an electric mixer on medium speed beat together the butter and both sugars until the mixture is light and fluffy, 3 to 5 minutes. Beat in the egg, mixing until fully combined. Add the yolk and beat until fully combined, followed by the vanilla and molasses. Add the flour mixture all at once and beat on low speed, until the dough just comes together and the flour streaks are still visible.

Finish mixing the dough manually using a wooden spoon, and then fold in the chopped chocolate reserved chopped pecans. Transfer the dough the refrigerator to chill for at least 3 hours and when ready to bake, preheat the oven to 350 degrees Fahrenheit.

Next, use parchment paper to line two baking sheets, and then scoop out about 3 tbsp. of dough and flatten it onto the parchment-lined baking sheets to form a 3-inch disk that's 1/2-inch thick. Repeat this process, spacing the disks about an inch apart. Bake the cookies for about 10 to 12 minutes or until lightly browned, and then let cool for 3 minutes on the baking sheets before transferring to a wire rack to finish cooling.

Have you tried these cookies? What did you think of them? What are some of your favorite cookie recipes? Share your thoughts in the comment section below!

Source: Bakers Royale