One perk of not using dairy or eggs in baking is being able to eat cookie dough and not have to worry about food poisoning. Sometimes, some of my cookies even make it into the oven. I was having a hardcore salty/sweet combination craving a few weeks ago. Luckily, one of my old friends was in town and was generous enough to volunteer to come over and suffer through some cookie taste testing with me. It was a long, arduous day of eating cookie dough but we survived it just to bring you this recipe: chocolate chip, pecan, and sea salt cookies. Be warned, this makes a lot of cookies. If you want, you can make a few big cookies instead of many moderately sized ones. I won’t tell.
Chocolate Chip, Pecan, and Sea Salt Cookies
Motivation rating: Moderate. Cookie dough requires mixing, after all.
Planning rating: Ready shortly after you think, “Hey, cookies sound good”
Salt rating: Pecans (or other nuts), salt in the dough, plus a sea salt topping
2 cups all-purpose flour (bleached or unbleached, I use unbleached)
3/4 tsp table or kosher salt
1 tsp baking powder
1 tsp baking soda
1/2 to 1 bag of dark chocolate chips, depending on your chocolate craving
1/2 cup pecans or other nuts
1/2 cup white sugar
1/2 cup dark brown sugar (or light brown sugar + molasses)
1/4 cup canola oil
1/2 cup nondairy milk (I use sweetened almond milk)
a small bowl of coarse sea salt to roll cookie dough balls in
I think adding dried cherries would also be good. Let me know if you try any dried fruit!
1. Grab a medium bowl and mix flour, salt, baking powder, and baking soda. After you stare at the white pile of ingredients for an adequate amount of time, questioning if you actually mixed it or just imagined you did (thanks brain fog), add the chocolate chips and nuts.
2. Grab a freezer-safe large bowl or Tupperware container and dump in the two kinds of sugar. Add the oil and nondairy milk. Whisk with a real whisk or a fork. I use a fork because I’ve been meaning to buy a whisk for years but forget what I’m there to get as soon as I walk into the store (on the plus side I now own three pie tins).
3. Add the dry mix to the wet and stir well. You may have to fold the chocolate chips and nuts in a bit. This is a good place to have a hand mixer, stand mixer, or friend you can bribe with cookies.
4. Stick that sucker in the freezer for 20 minutes to chill the dough. This helps it keep its form for the salt and while baking. In the meantime, preheat the oven to 350F and put some foil or parchment paper on a cookie sheet.
5. Pull it from the freezer and plop yourself down at a table. Using a tablespoon, roll balls of dough. Once it’s formed, roll it in the bowl of sea salt and place on the sheet pan. If you’re sharing the cookies with that friend who helped you mix, sprinkle some salt on top instead so you don’t give your friend a heart attack. If you endanger your friends they probably won’t help you bake anymore.
6. Bake at 350F for 13 minutes or until they’re golden to your liking.
Rather than heating up the oven…pull the dough from the freezer, form balls, roll in salt, and eat. Why waste time and make the house hotter with the oven?