Ingredients:

  • 170g (1.5 cups) Raw Pecan Halves
  • 225g (1 cup) Unsalted Grass fed Butter
  • 150g (0.75 cup) Dark Brown Sugar
  • 50g (0.25 cup) Granulated White Sugar
  • 250g (2 cups) All purpose Flour
  • 250g (1.5 cups) 70% Dark Chocolate Chunks
  • 1 tbsp Pure Vanilla Extract
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp flaky sea salt

Instructions:

  1. Place the 170g of chopped pecans in a dry skillet over medium heat for 5 minutes until fragrant and darkened.
  2. Toss the hot pecans with 1 tsp of sea salt immediately after removing from heat.
  3. Melt 225g of butter in a light colored pan over medium heat, whisking 10 minutes until it smells like toasted hazelnuts and shows amber bits.
  4. Pour the browned butter into a large heat proof bowl and let it sit for 15 minutes.
  5. Add 150g dark brown sugar and 50g white sugar to the butter and whisk vigorously until the mixture looks like wet sand.
  6. Whisk in 1 large egg, 1 egg yolk, and 1 tbsp vanilla until the batter is glossy and pale.
  7. Gently fold in 250g sifted flour, 1 tsp baking soda, and 0.5 tsp fine sea salt until only a few streaks of flour remain.
  8. Fold in the salted pecans and 250g dark chocolate chunks.
  9. Cover and refrigerate for 30 minutes.
  10. Scoop 3 tbsp mounds onto pans and bake at 175°C (350°F) for 10 minutes until the edges are golden and crackling.
  11. Sprinkle with flaky sea salt while the chocolate is still molten.