These cookie bars are an indulgence. There are no two ways about it: this is a thicker version of a gooey, crunchy, rich chocolate chip cookie. Once cooled, they package nicely in cellophane paper. Stack three on top of each other and seal with a bow for the sweetest party favor or edible gift.
1 cup toasted pecans
3 tbsp unsalted butter, softened
3 tbsp grapeseed oil
1/2 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
1 1/2 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp kosher salt
Scant 1 cup bittersweet chocolate chips
Preheat the oven to 350 degrees F. Line a 9×13 baking pan with parchment paper with a bit of an overhang. Chop the toasted pecans and allow to cool.
In the bowl of a standing electric mixer, beat the butter and oil with the sugar until creamy. Beat in the egg and vanilla until evenly incorporated. In a small bowl, whisk the flour with the baking soda and salt. Working in batches, beat the dry ingredients into the wet on low speed. Then add the chopped, toasted pecans and the chocolate chips and beat just enough to evenly incorporate.
Pour the dough into the baking pan and bake for about 20 minutes or until lightly browned. Let cool completely in the pan. If you invert the baked dough before it is fully cooled, it will fall apart and you will not be able to cut it into bars. When it is cool, use the overhanging parchment paper to invert onto a plate, peel away the parchment paper, and cut into bite-sized or small rectangles, however large you like.
Adapted from Recipe contributed by Breanne Varela in Food & Wine