- Preheat the Fornetto* 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* 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!
You can also use a conventional oven, or a kamado or even a smoker (using indirect heat for baking).