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The best ever Chocolate Chip Cookies with sea salt and slow roasted pecans- they take the cookies to a whole new level!
Maybe I'm fickle but I keep thinking "this time I've found the best chocolate chip cookie". Maybe it's just that I love baking, therefore I'm always trying new recipes - even though I thought that I'd "found the best CCC (or whatever else it might be!). But this time I really, really think it's true and my chief taste tester, after one bite, said: "these are incredible...the best ever!" So there you have it!
One other thing- I took them to work one night last week as I didn't dare keep these delicious things around the house - they flew out of the container like hot cakes - within a very short time there was nary a bite nor crumb to be found!
One of my co-workers was quite busy for the first few hours and when she looked in the bin they were, quite sadly, long gone. I guess the moral of this story is: stash away a few for yourself or you might just never know how good they really are!
P.S. Something that's quite unique about these cookies is that the recipe calls for cake flour (or pastry flour) AND bread flour. Really? I thought to myself it seemed a bit strange but, after trying them, I think it may be part of the secret to the unique deliciousness! Of course, the crazy wonderful slow roasted pecans, giving little bursts of crisp, buttery, salty delightfulness- well, they take the cookies to a whole other level. Try 'em, you'll see just what I mean!
- 3 cups pecans coarsely broken
- 2 teaspoons butter
- 2 teaspoons extra virgin olive oil
- 2 teaspoons sea salt flakes I love Maldon (this sounds like a lot of salt but some of it will end up at the bottom of the pan)
- 1 cup butter 2 sticks or 8 ounces
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 ½ cups cake flour
- 1 ½ cups bread flour
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1 pound chocolate chips
- 3 cups slow roasted pecans see recipe
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Several hours ahead of time preheat oven to 250˚F. Combine pecans, butter, olive oil and sea salt on a sheet pan, Roast in oven, stirring occasionally for about 1 hour or until deep golden brown. Remove from oven and cool completely.
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Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition.
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Reduce speed to low and add both flours, baking powder, baking soda, vanilla, chocolate chips and 2 cups of the pecans; mix until well combined.
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Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Tuck 6-8 pieces of reserved pecans onto the tops of each cookie. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Adapted from Martha Stewart
Ruth says
These cookies look simply delicious. Can you tell me if you use salted or unsalted butter in this recipe? I know it does make a difference in the taste so I wanted to know which you recommend.
Chris Scheuer says
Hi Ruth, I use salted butter.
Ruth says
Thank you so much, Chris. I appreciate your reply.
Chris Scheuer says
I'm so sorry you wasted your good ingredients without good results.
Anonymous says
I have attempted this recipe twice. The first time, the cookies were far too sweet and overdone, even with reduced cooking times. A second attempt today, with reduced sugar, still yielded such intensely sweet cookies, detracting from any genuine sense of enjoyment I may have experienced. I'm sorry, this is definitely not the "best" CCC recipe for me:-(
Liz Berg says
Yup, we love this recipe, too. In fact it could be our favorite CCC recipe, too 🙂
Food Service Australia says
Best cookies i have ever seen..looking fantastic!
Chung-Ah | Damn Delicious says
This really does look like the best ever chocolate chip cookies! Can't wait to try this - Jason is going to be thrilled!
France@beyondthepeel says
I think the pecans take this to a whole new level. I love the mix of sweet and salty.
Amanda says
such a pretty picture!!!
Amanda
lena says
i can imagining the taste of those roasted pecans, must be so good in the cookies. if you say these are the best ever ccc, i believe you, they look awesome!
Susan says
These really do look wonderful! My go-to recipe is from Marcel Desaulniers. I think toasting the nuts is a great idea.
Lizzy Do says
Yup, this is one of our favorite chocolate chip cookie recipes...and I love your addition of seasalted pecans! Wow, no wonder they disappeared!
Debra Eliotseats says
You had me at "Best Ever Chocolate Chip Cookies"! I pinned this immediately!
Caitlyn says
Time to fess up.....I'm to blame for why they flew out from underneath your cake dome so quickly last week!! They are indeed fabulous mom- yum!
Mary says
These really sound amazing. Your photos lead me to believe they are also delicious. Have a great day. Blessings...Mary
Sophies Foodie Files says
I love Maldon sea salt too! 🙂 I know what you mean, woman! 🙂
Your cookies look so appetizing & just stunning too!
I must make them! I have the same little napkins as you!
MMMM!
Carol @ Always Thyme to Cook says
Have to say, they do look like the best chocolate chip cookies ever. Especially with pecans!
Pacheco Patty says
Good to know how good these chocolate chip cookies tasted because they are beautiful to look at-little works of art with the salted roasted pecan pieces in each one,yum! I've pinned this cookie recipe and can't wait to try;-)
Angie's Recipes says
These cookies look fantastic! So are the photos!
Karen (Back Road Journal) says
I think I'll have to make extra pecans or the cookies might be lacking some. These cookies do sound great.
Veronica Miller says
I've settled on a favorite, but I do have to try these, if not just for those roasted pecans! Sounds so good!