Please note that for this recipe You can use a conventional oven, or a kamado, a BBQ with a hood, or even a smoker (using indirect heat for baking).
- Preheat the Fornetto product of your choice to 175C (350F).
- In a bowl, combine all the dry ingredients thoroughly and set them aside.
- In a large mixing bowl, combine the sugar and the butter and whisk until the sugar starts dissolving.
- Beat the eggs lightly with the vanilla and combine them with the butter mixture. Mix well until completely combined.
- Slowly add in the dry ingredients and mix lightly until well combined, ensuring that there are no clumps of flour. Fold in the chocolate chips and the crushed pecans.
- Refrigerate the dough, covered for an hour.
- Line the baking stone with parchment paper and spoon out balls of approximately 2 tbsp. The dough is quite sticky so they should be full of peaks and twists like in the image.
- Bake the cookies in the Fornetto product of your choice for about 15 minutes or until they go golden brown. Rotate the stones, tray or cookie sheets halfway through if using more than one.
- Remove the cookies from the oven and allow them to cook for 5 minutes on the stones or trays. After the 5 minutes have elapsed, remove the cookies and place them on a rack to finish cooling.
- Enjoy these moist chocolate chip and pecan cookies with milk, tea or coffee. You’re in for a treat. Enjoy!
