Made by TCHO Pro Nathan Lyon
Yield: about 16 cookies
56.5g (¼ cup) unsalted butter
50g (¼ cup) refined coconut oil
125g (1 cup) all-purpose flour
¾ teaspoons baking soda
5g (1¼ teaspoon) kosher salt
215g (1 cup) granulated sugar
100g (2 large) eggs
8 g (2 tsp) vanilla extract
30 g (2 T) cold water
80g (1/3 cup) dark brown sugar
1 T orange zest, zested with a Microplane (about 1 large orange)
225 grams TCHO 60.5% Dark Chocolate, chopped roughly
100g (1 cup) roasted, salted pecan halves, chopped roughly
215g (2½ cups) old fashioned rolled oats (not instant)
- Place a small sauté pan over medium heat and add the butter. Heat until the butter melts, bubbles up and turns brown, swirling the pan occasionally. Remove from heat, add the coconut oil and swirl to melt.
- Add the flour, baking soda and salt to a small bowl and whisk to combine.
- In a large bowl, whisk sugar, eggs, vanilla extract and water together until very few sugar granules are left, about 1 minute. While whisking, stream in brown butter/coconut oil mixture.
- Add the dark brown sugar and orange zest. Whisk until just combined.
- Add dry ingredients. Fold with a spatula or wooden spoon (do not whisk) to combine. Add the chocolate, pecans and oats. Mix until very thoroughly combined.
- Cover and refrigerate for at least 24 hours and up to 3 days.
- Adjust an oven rack to the middle-upper position and preheat the oven to 375oF degrees.
- Line sheet pan with parchment paper.
- Pack the cookie dough, straight from the refrigerator, into a ¼ cup (75 grams) measuring cup and roll into compact balls.
- Evenly space 6 balls on the parchment-lined sheet tray.
- Cook for 7 minutes then rotate the pan. Continue cooking for 8 minutes. The cookies will still look slightly undercooked and puffy and will crisp up and deflate slightly as they cool.
- Transfer to a cooling rack and cool completely.
TCHO Pro Tips:
- The teeth of a serrated knife, aka bread knife, will simultaneously hold and cleave your chocolate, keeping all the chopped pieces confined to your cutting board rather than flying all over your countertop. This works great for chopping nuts too!
- The importance of resting/chilling the cookie dough for up to 3 days allows the ingredients in the cookies to meld together and enhance the flavors. Trust us, it’s worth the wait.