This recipe calls for a light dusting of fleur de sel, a surprising twist on an old classic that amps up the flavour of the chocolate and balances out the sweetness, while cranberries and toasted pecans add even more texture. That, coupled with some oats makes these decadent cookies practically a health food.
Courtesy of Bonnie Mo.
ingredients
directions
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper and set aside.
Using a whisk, electric mixer or stand mixer, beat together softened butter, white sugar and until fluffy.
Add vanilla and then one egg at a time and mix.
In a separate bowl, sift together the flour, salt, oats and baking soda.
In a medium-low, non-stick pan, gently toast chopped pecans until just fragrant. Set aside.
Slowly add the flour mixture into the butter mixture, making sure not to over-mix.
Gently fold in the chocolate chips, toasted pecans and cranberries.
Use a rounded Tablespoon or small ice cream scoop to measure cookie dough.
Place the measured dough onto the baking sheet. Sprinkle a small pinch of fleur de sel on top of each cookie.
Bake for 8-12 minutes, or until the cookies have begun to brown on the bottom, but are still soft on top.
Let cool for 5 minutes before completely cooling on a rack.