Salted Chocolate Chunk Pecan Cookies

Yes, you absolutely read that title correctly, and once you make these cookies, you will thank me.

On Wednesday, I was feeling kind of cruddy, and felt like I needed to bake something delicious to put me in a better mood. In fact, I had become so dramatic throughout the day that I had tweeted, "If I do not bake something tonight, I will die."

As you can see, I am in fact not dead, so that means only one thing...I made something super delicious. I could have made a cake or a loaf of some kind, but since I had become extraordinarily dramatic yet extraordinarily lazy and it was 7:00 at night, I decided on a simple drop cookie.

I adapted these cookies from the tried and true Nestle Toll House recipe. I finally found Fleur de Sel at Wegmans, and I had been wanting to use it in something sweet for a long time, and this seemed like the perfect opportunity!

Salted Chocolate Chunk Pecan Cookies

Adapted from THIS Nestle Toll House Recipe

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet or dark chocolate chunks 1 cup chopped pecans Fleur de sel

Directions: Preheat oven to 350° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chunks and pecans. Drop by rounded tablespoon onto ungreased baking sheets. Top each cookie dough mound with a tiny sprinkle of fleur de sel.

Bake for 10 minutes or until golden brown. Remove to wire racks to cool completely.