| Recipe: |
From NYTimes online, with a few tweaks...
3/4 c (1½ sticks) salted butter, cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces
¼ cup granulated sugar
3 T brown sugar
1 teaspoon vanilla extract
1½ cups all-purpose flour
4 ounces semi-sweet or bittersweet dark chocolate, chopped (not too fine, you want chunks, not little shards)
1½ oz (about 1/3 c.) pecans, chopped fairly small
Demarara sugar, for rolling
Flaky sea salt, for sprinkling
Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high until super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Scrape down the sides of the bowl with a spatula. With the mixer on low, slowly add the flour, beating just enough to blend. Stir in the chocolate & pecans.
If necessary, give the dough a knead or two with your hands to make sure the flour is totally incorporated. At this point, the dough should feel like Play-Doh.
Divide the dough in half, placing each half on a piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Roll each piece into a log shape, about 1.5" in diameter. Chill until totally firm, about 2 hours.
Heat the oven to 350 degrees. Line two rimmed baking sheets with silicone baking mat or parchment paper.
Put a bit of demerara sugar on a plate and roll the logs in it. Using a serrated knife, carefully slice each log into 3/8"-1/2" thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together – the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart. Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating. (I actually think they have more flavor at room temperature than warm.)
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