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Here’s a nice twist on the ubiquitous CCC – it’s half dark chocolate dough, half light dough, marbled together into a cookie that’s chockfull of chocolate morsels and pecans. A light sprinkling of sea salt flakes complements the flavor of the dark chocolate and balances the sweetness, so don’t skip it! These cookies may require a few more steps than regular CCC’s, but once you take a bite, you’ll know it was well worth the effort.

Makes about 28 large cookies

Ingredients


Chocolate Chip Dough:

  • 1 cup plus 2 tablespoons (146 grams) all-purpose flour
  • ½ teaspoon baking soda
  • 9 tablespoons (127 grams) unsalted butter, softened
  • ½ cup (108 grams) firmly packed light brown sugar
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 large (50 grams) egg
  • 1 cup (170 grams) semisweet or bittersweet chocolate morsels
  • ¾ cup (75 grams) pecan halves, coarsely chopped

Chocolate Chocolate Chip Dough:

  • 1 cup plus 2 tablespoons (146 grams) all-purpose flour
  • ½ teaspoon baking soda
  • 9 tablespoons (127 grams) unsalted butter, softened
  • ½ cup (108 grams) firmly packed light brown sugar
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/3 cup (37 grams) Dutch-processed cocoa powder
  • 1 large (50 grams) egg
  • 1 cup (170 grams) semisweet or bittersweet chocolate morsels
  • ¾ cup (75 grams) pecan halves, coarsely chopped

Garnish:

  • ½ cup (85 grams) semisweet or bittersweet chocolate morsels
  • Coarse sea salt flakes, for sprinkling

Instructions


Make the Chocolate Chip Dough:

  1. Position a rack in the center of the oven and preheat the oven to 375˚F. Line two rimmed baking sheets with parchment paper (don’t use silicone baking mats – the cookies will spread too much).
  1. In a medium bowl, whisk together the flour and baking soda. Set aside.
  1. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed while gradually adding the sugars, vanilla extract and salt. Continue to beat until light, about 2 minutes. At medium speed, add the egg and mix well to combine, scraping down the sides of the bowl as necessary. Add the flour mixture at low speed, mixing just until blended. Add the chocolate morsels and pecans and mix for a few seconds to blend. Transfer the dough to a medium bowl and cover with plastic wrap while you make the other dough.

Make the Chocolate Chocolate Chip Dough:

  1. In a medium bowl, whisk together the flour and baking soda. Set aside.
  1. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed while gradually adding the sugars, vanilla extract and salt. Continue to beat until light, about 2 minutes. At medium speed, add the cocoa powder, mixing until well blended. Add the egg and mix well to combine, scraping down the sides of the bowl as necessary. Add the flour mixture at low speed, mixing just until blended. Add the chocolate morsels and pecans and mix for a few seconds to blend. Transfer the dough to a medium bowl.

Shape and bake the cookies:

  1. Fill half of a #30 (2 tablespoon) scoop with the light dough, then fill the remaining half with the chocolate dough. Roll the doughs into a ball and place it on one of the prepared baking sheets. Flatten it into a disc with your palm (wet it first, to prevent sticking), then push a few of the chocolate morsels into the top of the dough for garnish. Repeat to form more cookies, spacing them 3 inches apart. Bake, 1 sheet at a time, for 9 to 11 minutes, until the lighter dough just begins to color. Let the cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack and cool completely. Sprinkle the cookies lightly with the sea salt flakes before serving.

Recommended Equipment:


Winco Ice Cream Disher

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Hiware 200-Piece Parchment Paper Baking Sheets 12 x 16 Inch

DID YOU MAKE THIS RECIPE?

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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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