Pecan Sea Salt Choc Cookies by Welleasy

Ingredients

• 1 1/3 cups plain flour
• 1 1/4 cups coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 cup butter, melted and slightly cooled
• 2/3 cup chopped pecans
• 1 1/2 bars salted dark chocolate, chopped, plus extra for topping
• Flaky sea salt, for finishing

Instructions

1. Whisk the coconut sugar and melted butter together until combined and glossy, about 1 minute.
2. Add the egg and vanilla, then whisk until smooth and slightly thickened, about 30 seconds.
3. Fold in the flour and baking soda until just combined, then stir in the pecans and chopped chocolate, saving a little chocolate for topping.
4. Cover the dough and chill for 1 hour, or until firm enough to roll.
5. Preheat the oven to 170°C and line two baking trays with parchment.
6. Roll the dough into golf-ball-sized balls and place 6 per tray, leaving space for spreading.
7. Press extra chocolate onto the tops of each dough ball.
8. Bake for 10–12 minutes, until the edges are set and the centers still look soft.
9. Cool completely on the tray, then sprinkle with flaky sea salt before serving.