Chocolate Chunk Pecan Cookies

INGREDIENTS

2 cups cake flour

1 2/3 cups bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 1/2 sticks unsalted butter, room temperature

1 1/4 cups light brown sugar

1 cup granulated sugar

2 large eggs, room temperature 

2 teaspoons vanilla

1 cup chopped pecans

2 cups chopped dark chocolate

 

DIRECTIONS

Preheat oven to 350 degrees. In a bowl, sift together flours, baking soda, baking powder and salt. Then set aside.

In a large bowl, cream butter and sugars for about 5 minutes with a paddle attachment until light. Gradually add in eggs, making sure to mix well after each addition. Stir in vanilla. 

On low speed, add dry ingredients and mix until combined. Pour in the pecans and chopped chocolate, mixing until just combined.

Wrap dough with a plastic wrap and refrigerate for 24 to 36 hours. Unused dough can be refrigerated for up to 72 hours.

Line baking sheet with parchment paper and set aside.

Divide dough into 6 3 1/2-ounce mounds (about the size of golf balls) onto the baking sheet. For a more attractive end result, flatten dough slightly.

Bake for 18 to 20 minutes until golden-brown. The centre of the cookie should still be soft.

Transfer sheet to a wire rack and let cool for 10 minutes. Then, remove cookies from sheet and onto another rack to cool further.

Repeat with the rest of the dough. Alternatively, the dough could be refrigerated and baked on the next day.