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chocolate chip shortbread with pecans and sea salt
a twist on a classic favorite 🍪
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This week we’re talking chocolate chip cookies. They’re a classic for a reason, but everyone prefers them a little differently. Crunchy, chewy, underbaked, nuts, no nuts… ask a room full of people and the “ideal” chocolate cookie is likely not a unanimous opinion.
In my eyes, Famous Amos makes pretty much the ideal (storebought) chocolate chip cookie, although it is pretty hard to go wrong with brown sugar, butter, and chocolate. When I saw Alison Roman’s take on the cookie, I knew it would be a hit for me. This week’s recipe is adapted from hers, taking out a few things and adding a healthy helping of pecans.
1 cup salted butter
½ cup granulated sugar
¼ cup dark brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 cup mini semisweet chocolate chips
½ cup chopped pecans
flaky salt for sprinkling
In a stand mixer, cream the butter and sugar until soft and fluffly. Add in vanilla extract.
Add in the flour little by little and mix until just combined. Then add in chocolate chips and pecans, mixing slowly.
Once the dough is ready, separate in half and wrap each in plastic wrap, pressing and rolling to create a log of dough. Chill in the fridge until firm, at least an hour.
Preheat your oven to 350 degrees.
Slice your cookies to your desired thickness and place on a cookie sheet lined with parchment paper. If they are a bit crumbly or broken as you slice, do not worry as they will bake back together.
Sprinkle each cookie with a bit of flaky salt.
Bake for 12 to 15 minutes, until golden.
And that’s it! If you have a second, tell me your favorite type of cookie in the comments of this post or reply to this email to let me know! 🍪
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