chocolate chunk pecan cookies

directions

1. Combine flour, baking powder, and salt in a medium bowl.

   205g all purpose flour, 3g baking powder, 2g salt

2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together for 2 minutes or until light and fluffy. Add the egg and beat into the mixture until it looks like a thick, light caramel sauce. Add vanilla and mix again until combined.

   113g unsalted butter, 75g white sugar, 75g brown sugar, 1 egg, 2t vanilla extract
3. Add half of the flour mixture into the bowl of the stand mixer with the creamed butter and sugar. Slowly mix in the flour mix just until combined. Repeat with the rest of the flour.

4. Fold in the chopped chocolate and roasted pecans.

   4oz baking chocolate, 8oz cinnamon roasted pecans
5. Roll the dough into 50g balls in your hands. Place the dough balls on a small sheet tray lined with parchment paper and flatten slightly with your hand. Optionally place a roasted pecan half on the top of each ball. Place the dough in the fridge for at least 2 hours or overnight.
6. Preheat oven to 425°F. Once preheated remove the cookie dough from the fridge and place on a sheet tray lined with parchment paper or a silicon baking mat. Leave about 2" of space between each piece. Bake in the oven for 10 minutes.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.