These pecan & sea salt chocolate chunk cookies are rich, nutty, and perfectly balanced between sweet and salty. Made with coconut sugar for a deep caramel flavour, studded with crunchy pecans and generous chunks of salted dark chocolate, they bake up soft in the middle with crisp edges. Finished with a sprinkle of flaky sea salt, they’re indulgent, comforting, and seriously moreish. 🍪✨

Recipe:

1 1/3 cups plain flour 

1 1/4 cups coconut sugar 

1 egg 

1 tsp vanilla extract 

1/2 tsp baking soda 

1/2 cup melted butter 

2/3 cup chopped pecan nuts 

1 1/2 bars HU salted dark chocolate, chopped into chunks 

Flakey sea salt to finish 

Method:

- whisk coconut sugar and melted butter until combined then whisk in the egg and vanilla extract until smooth. 

- add flour, baking soda, chopped pecans, chopped chocolate (reserve a few bits for adding ontop before baking) and fold together until a Dough forms. 

- chill the dough in the fridge for an hour. 

- preheat oven to 170.

- roll dough into balls (about the size of a golf ball) and arrange 6 on a large tray - don’t overcrowd the tray. Press some extra choc chunks onto each cookie and bake for about 10-12 minutes. 

- allow to cool fully so they harden up. Sprinkle with flakey sea salt.