Happy July and Hello Summer!

I have to admit that I didn’t love the bread pudding or the Bouchons, mostly because they were a little too sweet for me. I was hoping that this recipe would be a winner. And, oh boy, was it!

As I read the ingredients and technique they seemed fairly usual. The baking time was a bit cooler and time, longer. I followed the recipe…almost exactly, and had great results.

I used: pecans in the suggested amount, dark chocolate chips, chopped into pieces about 1/2 the size, and used only one cup. I was worried about too much chocolate. The butter was very cold. I was on hold with my cell phone carrier, and deciding baking would be a nice distraction.

I rarely use the mixer to beat cold butter/sugar. It worked great. I stopped when there were just a few streaks of butter, and folded in the flour, nuts, and chocolate by hand.

Rather than bake the whole batch, I baked two cookies, and froze the rest of the dough in portioned balls. They baked to golden in exactly 18 minutes. As they came out of the oven, I sprinkled just a bit of coarse Maldron salt on the top. I cooled them on a rack rather than cooling them on the pan.

The cookies were delicious. We loved the taste, texture … everything! I’ll keep these on repeat! I think the toasted pecans added a really nice flavor and texture.

What did you think? Leave your photos and comments and let’s discuss!