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Chocolate Chunk Cookies

Carl's Chocolate Chunk Cookies with Fiori di Sicilia

If you're craving chocolate chip, this cookie flavored with Fiori di Sicilia is going to take it to the next level for you. Prepare to be "wowed."

Course Dessert, Snack
Cuisine American
Keyword Chocolate Chunk
Dish Type cookies
Cooking Style Baking
Seasonal Christmas, Father's Day, Fourth of July, Holiday season, Mother's Day
Ingredient chocolate, Fiori di Sicilia
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 -10 large cookies
Created by Joe Yonan

Ingredients

  • 1/2 cup raw unsalted pecan halves
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup rolled oats
  • 2 tsp unsweetened finely shredded coconut
  • 1 tsp baking soda
  • 1 tsp salt
  • 8 Tbsp unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1 tsp Fiori di Sicilia or vanilla extract or 1/2orange oil plus 1/2vanilla extract (optional)
  • 6 oz bittersweet chocolate shaved with a knife into irregular slivers and chunks

Instructions

  1. Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.
  2. Preheat the oven to 350°F. In a mixing bowl, whisk together the all-purpose and whole wheat flours, oats, coconut, baking soda, and salt. In a separate small bowl, using an electric hand mixer on medium-high, beat the butter and sugar until fluffy. Beat in the egg and Fiori di Sicilia.
  3. Reduce the mixer speed to low, add the flour mixture, and mix just until incorporated. Stir in the chocolate chunks and pecans. Line two baking sheets with parchment paper. Drop 1/4-cup mounds of dough onto the sheets, 4 inches apart.
  4. Bake, rotating the sheets halfway through, until golden brown on the edges, 12 to 15 minutes. Remove the cookies and let them cool on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to three days.
  5. note: You can freeze these before baking. Just drop the mounds onto just one baking sheet, as close together as you need without touching, and freeze them until firm. Then transfer them to heavy-duty freezer bags and store in the freezer for up to six months. To bake from frozen, increase the time to 25 minutes or longer.