Instructions
Begin by adding the chopped pecans to a large skillet with high walls — this ensures even toasting. Toast the nuts over medium heat for about 5 to 8 minutes, stirring continuously to coax out their rich fragrances and prevent burning. You'll know they're ready when they take on a slight golden hue and fill your kitchen with a warm, inviting aroma.
Next, pour in the melted refined coconut oil directly into the skillet with the toasted pecans. Stir gently to combine, then bring the mixture to a low simmer. Allow the pecans to steep in the coconut oil for 8 to 10 minutes. This slow simmer transforms the oil into a nutty, browned infusion, subtly tinted and redolent with deep, toasted notes. Stir occasionally to keep the mixture from sticking or burning. When done, remove the skillet from heat and let the mixture sit for 5 to 10 minutes — it should be warm to the touch but not hot.
Carefully strain out the pecans using a fine mesh sieve or slotted spoon, reserving them for another tasty use like topping salads or oatmeal. You should have approximately ½ cup of this beautifully infused coconut oil.
Transfer the warm browned coconut oil to a large, microwave-safe mixing bowl. Add the dark brown sugar, granulated sugar, non-dairy milk, and vanilla extract. Whisk vigorously until the mixture is smooth and well combined. Then, microwave the mixture in 20-second bursts until the sugars begin to dissolve completely — this ensures a silky, well-incorporated base.
In a separate medium bowl, combine the all-purpose flour, baking soda, and kosher salt. Use a fork to mix these dry ingredients together, breaking up any lumps.
Sift the dry flour mixture into the wet ingredients, then gently fold together using a spatula. Take care to mix just until combined to avoid toughening the dough.
Fold in the chopped dark chocolate and semisweet chocolate chunks evenly throughout the dough, ensuring each cookie will have a lovely chocolate presence.
Using a 2-ounce scoop, place dough mounds onto two baking sheets lined with parchment paper. Space them at least 2 inches apart to allow room for spreading. Pop the trays into the refrigerator and chill for 30 to 60 minutes — this step helps the cookies maintain their shape and develop depth of flavor during baking.
While chilling, preheat your oven to 375°F (190°C).
Bake the cookies for 15 to 18 minutes, or until their edges have turned golden brown and the centers look set but still soft. Once baked, allow them to cool on the baking sheets for 10 minutes; this resting time helps them firm up without becoming too hard.
Finally, transfer the cookies to a wire rack to cool completely. Enjoy these decadent, nutty, chocolate-studded treats with your favorite beverage or just as they are!
