Sea Salt Milk Chocolate Chip Pecan Cookies
Normally after baking and shooting a recipe, I have to restrain myself from sharing it right away. I tend to bake things in batches, so sometimes I’ll be sitting on two or three draft posts before I hit publish. I don’t recommend working this way, though, unless you like driving yourself crazy trying to edit photos without any leftovers to snack on.
I made these sea salt milk chocolate chip pecan cookies earlier this month when I helped my parents move my sister into her college residence (yes, she’s in the big city now). My mom always comes prepared on road trips, so while our hotel room was filled snacks, I still wanted to pitch in and share some baking. Especially because my parents live so far away and while they do follow this blog (hi Mom, hi Dad!) the only real time I get to bake for them is when I’m home for the holidays. Well, it’s safe so that despite all the snacks we had on hand, these cookies were a huge hit and didn’t survive two days in our hotel room. Even my Dad couldn’t stop raving about them. He jokingly called them “breakfast cookies” because he would sneak a few early in the morning while having his morning coffee.
The cookies softened up slightly after spending the night in an air-tight container but were still fresh and delicious as the day they were made. Regardless of what time of the day you decide to eat them, they fill all the checkboxes for a great snack. Sweet milk chocolate, crunchy pecans and don’t skip on the sprinkle of sea salt (the not-so-secret ingredient).
Sea Salt Milk Chocolate Chip Pecan Cookies
Ingredients:
- 1/2 cup butter/margarine, room temperature
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup milk chocolate chips
- 1/2 cup pecans, finely chopped
- Extra sea salt, for sprinkling
Directions:
- Preheat oven to 350*F. Line two baking sheets with parchment paper or silicone baking liners.
- Using a stand mixer, cream together butter/margarine and brown sugar. Add egg and vanilla and continue beating until well-combined.
- In a separate bowl, whisk together whole wheat pastry flour, baking soda, sea salt, milk chocolate chips, and pecans. Using a rubber spatula, pour the flour mixture into the wet mixture and stir together until the flour disappears.
- Drop the cookie dough in tablespoon-sized mounds on your prepared baking sheets. Bake for 8-10 minutes until the cookies are set and are a light brown along the edges. Remove the cookies from the oven, sprinkle with extra sea salt and let cool on a wired rack. Stored in an airtight container.
