Do you want a cookie that seems gourmet as all get out?
Do you want a cookie that tastes complex and comforting all at the same time?
Do you want thick cookies, with a soft center and wonderful little bites of crunch?
Do you want cookies with all the nutty, caramelized flavor of browned butter + the rich molasses goodness that is dark brown sugar + ooey gooey bites of dark chocolate + surprising bites of salt that create a yummilicious sweet/salty combo thing + the surprising perfection that is toasted pecans?
DO YA?
...yes. You do.
Trust me.
When I first saw this recipe on Baker Bettie, I was actually surprised by how intriguing I found them. But something about them just...sang to me. I knew I needed to try them. It took me a bit, but last week it finally happened. Now, I'm not sure if you've noticed but, as a general rule, I don't much enjoy nuts in my cookies (or brownies, etc.)-nut butters are always fair games, but usually nuts are just not accepted into my cookie-dom. Maybe you also feel this way, maybe you don't. Either way listen to me when I say: DO NOT OMIT THE PECANS FROM THIS RECIPE! I'm serious...the toasted pecans might be the best part. I actually used just slightly less pecans than the recipe calls for (a very scant amount less, but still)...I regret it. There was nothing more amazing than taking a big bite of cookie that encompassed chocolate, salt, cookie, and pecan. It is a perfect flavor marriage. This cookie without the pecans is just missing part of what makes it so amazing. It's like...Superman without the Kents, Batman without Alfred, Dean without "Baby" (aka The Impala), Damon without his eyebrows...you get the idea. I mean it when I say these cookies are like a whole 'nother level. They are incredibly unique and wonderful and amazing and delicious. They're like cookie masterpieces. You need to be a part of this. You need to make these. I mean it.
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