Steve Gobeil

Method:

The day before you plan to bake these cookies, leave the 2 cups of butter out at room temperature. You'll need soft and malleable butter for this recipe.

The secret to the depth of flavor in these cookies is the browned flour. In a dry, non-stick frying pan (the bigger, the better), sauté the All-Purpose flour (not the rice flour) on low/medium heat until it turns golden brown. Keep the flour moving with a spatula; it may seem like it will never happen but suddenly, it will, so don't walk away. You may have to do this in batches depending on the size of your pan. Set it aside and let it fully cool.

As for your chocolate, it can be difficult to find dark (at least 80%) chocolate chips, so I usually get a bar (Superstore has a large 85% dark chocolate bar that is reasonably priced) and chop it up on a cutting board.

Coarsely chop up the pecans (Bulk Barn seems to offer the best deal for raw nuts).

In a large bowl, beat the butter and sugar until fluffy. Add in the rice flour and the browned A/P flour and mix well. Stir in your chocolate and pecans.

Preheat your oven to 300°F and line a baking sheet with parchment paper. Scoop out heaping tablespoons of your cookie mix and drop them onto your sheet about 2 inches apart. Place a flake or two of sea salt on top of each one and bake for 25 to 30 minutes or until they turn golden brown. Remove from the oven and place them on a cooling rack.

Makes approximately 50 cookies.

As for the nutritional profile, well, we don't want to know and it's probably best left unsaid . Drop us a comment if you try these!

HAPPY HOLIDAYS!!

Selena & Steve

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