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TCHO New American Chocolate

Nib and Pecan Cookies

Adapted from Cake on the Brain, a food blogger



1 cup pecan pieces, toasted and chopped
1/2 pounds (2 sticks) unsalted butter, softened
3/4 cup cane sugar
1/4 tablespoon sea salt
1 tablespoon vanilla extract
1/3 cup TCHO Roasted Cacao Nibs
2 cups unbleached all-purpose flour
1 TCHO “Chocolatey” bar chopped into small pieces (optional)



1. Preheat oven to 350 degrees Fahrenheit.

2. Combine butter, sugar, salt, and vanilla in a bowl. Beat with an electric mixer until smooth and creamy. Mix in pecans and cocoa nibs (and chocolate bar if used). Blend in the flour.

3 Form dough into 12-inch log a few inches thick. Wrap in parchment and refrigerate for at least 2 hours, preferably overnight (can be frozen 3 months).

4. Using a sharp knife, cut the cold dough log into ¼ inch thick slices. Drop cookies at least 1 1/2 inches apart on parchment-lined cookie sheets.

5. Bake until the cookies are light golden brown at the edges (12-14 minutes).



The inspiration for this recipe can be found here on Cake on the Brain’s blog.