In a stand mix combine the cold cubed butter, coconut sugar, and regular sugar. Mix on low speed until combined. It should be a sandy texture. Then add in the pecans, chocolate chips, self-rising flour, plain flour, salt, baking soda, baking powder, and cocoa powder. Pulse on low until combined. Add the egg and then mix again. The texture of this dough should be sandy but you should be able to form a ball when you press the dough between your fingers. Using a kitchen scale, weigh 100g cookies. Place each ball of cookie dough in a plastic container and freezer for at least 1 hour. To bake: preheat oven to 375F. Remove the cookie dough balls from the freezer and place them on a cookie sheet. Bake for 18 minutes and let cool completely to ensure the edges are crisp and the inside is gooey.
Enjoy!
Watch a quick how-to video on Evie's Instagram --see HERE.
Recipe was developed by Fidelia Grace -- check out her Instagram page with healthy, homemade recipesHERE.
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