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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
Donna Vaughn says
I have been baking a new CCC recipe that also calls for bread and cake flour. They seem to have a wonderful texture and with dark chocolate they are divine. I can't wait to try your recipe!
The Café Sucré Farine says
Thanks so much for taking the time to leave a comment Cathy. Your cookies sound wonderful, I"m sure you'd love the addition of these pecans. They're hard to resist even on their own!
Cathy says
I think I will need to try these pecans and add them to my Oatmeal Coconut Chocolate Chip Cookies. Love your blog!
The Café Sucré Farine says
Yes, Geenie pecans do make the cookie but I think you might be responsible for my pecan-addiction! 🙂 We'll talk soon!
Sue/the view from great island says
When it comes to chocolate chip cookies I think we need to give ourselves permission to be fickle. I got hungry just reading the title of this post...bookmarked AND pinned this one!
Martha says
oh I can't wait to try them! Love those roasted pecans!
Claire @ Claire K Creations says
Oh your poor co-worker. I guess you'll just have to bake them again!
I happen to have all the ingredients for these in my pantry and I have 'bake something' on my to do list. Shall I put the two together?
Laura (Tutti Dolci) says
These cookies look fantastic! I'm loving the slow-roasted pecans :).
Sandra Lee says
Love the addition of pecans. Walnuts usually get all of the cookie love. I'm also seeing more cookie recipes calling for bread flour. These gems you've made are on my list to try. Will have to make a secret batch. My girls have a ccc recipe and I had to take an oath only to make theirs. Kids, gotta love them!
Eri says
Thay look amazing Chris!
Dining Alone says
After roasting the pecans I fear I wouldn't have the will power to get them into the cookie recipe 🙂 The cookies do look fabulous though.
Madonna says
I too am confused about the bread flour and pastry flour. You would think they would cancel each other out, since one is high in gluten and the other not. But if you say incredible and delicious I have to try because that is my goal.
Paula {Salad in a Jar} says
Love the top pic Chris. Tell your husband. 🙂
What I like about these cookies is the way you placed the pecans on top. Makes them look like they came from an expensive bakery or mail-order place. Bet they taste WAY better than anything you can buy though.
Kim Garceau says
These cookies looks amazing!!! I made a batch last week and I tought too that these were the best... Think trying the cookies I made with your slo roasted pecans would be a huge huge hit!!! gotta try it!!!
The Café Sucré Farine says
Thanks so much Gloria for your kind words, it's so nice to hear someone has enjoyed a particular recipe!
Gloria says
These cookies look amazing I will try! I told you I love your recipes??
I made your croutons recipe so nice!
The Café Sucré Farine says
Patti, sea salt comes in different varieties, some more granular, some fine and some "flaky". That's one thing I love about Maldon Sea Salt. It fairly large but very thin flakes. It's a bit pricey, so just save it for special.
You could definitely use regular salt, though it would tend to blend into the nuts more and wouldn't provide that bit of extra "crunch". Also, if you use regular salt, be sure to use less as it's much more concentrated than sea salt flakes.
Patti says
These look and sound scrumptious. Even more than the chocolate, the "sea-salted, roasted pecans" are the huge draw for me. This is a definite must-try recipe.
By the way, what are sea salt flakes? I have never heard of them. Can regular salt be substituted?
The Café Sucré Farine says
Thanks Jennifer, I have the feeling that he'll enjoy these for sure!
The Café Sucré Farine says
So sorry Vicky, I have the feeling you may get addicted to this stuff. Have fun with it! There's so much you can do besides just eat it right out of the jar!
Tricia @ saving room for dessert says
Oh my - these look perfect! I bet the flour is part of the beauty of these cookies. The pecans look so good too. Yum!!!
Vicki Bensinger says
Hmm now you have me wondering about how these taste with this flour. I'm guessing lighter and fluffier but I need to try them now. I love chocolate chip cookies no matter how they're made so I'm sure if you say their the best they're right up at the top.
By the way I finally purchased Biscoff spread this week. It's soooo yummy. OMG I had to pull myself away from it.
Hovkonditorn says
They sound really good!
Stephanie says
I'm sure they are the best. They look incredibly good.
Jennifer @ Peanut Butter and Peppers says
Oh my gosh these cookies sound and look delicious! I am intrigued by using cake flour in the recipe. My Husband loves your baked goods that I make, so I am betting he will fall in love with your cookies to! To this day, I still here about your triple berry muffins!