Crispy on the outside and soft and chewy on the inside, these are the perfect chocolate chip cookies. You’ll never need another chocolate chip cookie recipe again once you try these!
½ cup grass-fed butter
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¼ cup all-purpose flour
5 1/2 tsp. arrowroot powder
½ tsp baking soda
½ tsp salt, plus more for sprinkling
1 ½ cup chocolate chips
1 cup chopped pecans
Preheat the oven to 350 degrees. Lightly toast the chopped pecans for five minutes. Set aside to cool.
Cream together the butter and the two types of sugar. Next, add the beaten egg and the vanilla. Stir until they are all combined.
In another bowl, mix together the flour, arrowroot powder, baking soda, and salt. Combine the dry ingredients with the creamed mixture. Gently fold in the chocolate chips and the toasted pecans.
Once the chips and nuts are incorporated, roll the dough into golf ball sized balls, and place on parchment lined baking sheets. Put the sheets into the freezer and have them chill for at least one hour.
Once the cookies have chilled, remove them from the freezer and allow them to thaw for 20 minutes.
Preheat the oven to 325 and place the balls of dough on parchment lined baking sheets and set your timer bake for 16 to 18 minutes. At the 10 minute mark, open the oven door and sprinkle the top of each cookie with salt. Continue to bake the remainder of the time.
Remove from the oven and allow to cool for at least 10 minutes on the sheet before placing on a baking rack to cool the rest of the way.