Made by TCHO Pro Nathan Lyon
"For THE Cookie, I used TCHO's Choco Charms 60.5%. It has this really lovely chocolatey flavor with a nice vanilla and and caramel note in the end. And it melts beautifully."
— Nathan Lyon
- Rubber Spatula
- Kitchenaid Mixer
- Whisk Attachment
- Saute Pan
- Large Bowl
- Microplane (Zester)
- Cookie Sheet
Makes 16 Servings
- 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.