Adapted from Cake on the Brain, a food blogger
1 cup pecan pieces, toasted and chopped
1/2 pounds (2 sticks) unsalted butter, softened
3/4 cup cane sugar
1/4 tablespoon sea salt
1 tablespoon vanilla extract
1/3 cup TCHO Roasted Cacao Nibs
2 cups unbleached all-purpose flour
2.5 oz TCHO Pro “Chocolatey 70%” Dark Chocolate
1. Preheat oven to 350oF
2. Combine butter, sugar, salt, and vanilla in a bowl. Beat with an electric mixer until smooth and creamy. Mix in pecans and cocoa nibs (and chocolate bar if used). Blend in the flour.
3. Form dough into 12-inch log a few inches thick. Wrap in parchment and refrigerate for at least 2 hours, preferably overnight (can be frozen up to 3 months).
4. Using a sharp knife, cut the cold dough log into ¼ inch thick slices. Drop cookies at least 1 1/2 inches apart on parchment-lined cookie sheets.
5. Bake until the cookies are light golden brown at the edges (12-14 minutes).
The inspiration for this recipe can be found here on Cake on the Brain’s blog.