So.... originally I was going to have a scrumptious, fluffy, southern vintage vanilla cake.... It was beautiful, and the frosting was perfect, but the cake was missing something... Soooo I am gonna tweak that recipe and hopefully have it the way I want it next Sunday. Today, however, you get the dark cacao chip & pecan sea salted cookies!
They are chewy, and melty, and everything you need in a weekend dessert, and go perfectly with a nice cold glass of raw goat milk.
3/4 C unsalted butter, room temp, very soft
1 1/4 C sugar
1/4 C molasses
1 egg, PLUS 1 egg yolk
2 tsp vanilla
1tsp baking soda
2 tsp cornstarch
2 C Cup 4 Cup GF flour, OR reg all-purpose flour
1 C ghirardelli 60% cacao chunks or chips
1/2 C pecans
Preheat oven to 350..
In a large mixing bowl, add all dry ingredients together (flour, cornstarch, baking soda)
In a smaller bowl, mix the butter, sugar, molasses, egg & extra yolk, and vanilla....
Now add your wet ingredients to the dry ingredients and mix well..
...add cacao & pecans, mix.
now you can scoop out by the spoonful onto parchment paper on your cookie sheet...
Bake 7-9 minutes, depending on the desired chewy-ness....
*as soon as you pop them out of the oven, sprinkle with sea salt (optional, but sooooo good!)*
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