• Preheat the oven to 350°F (180°C).

Candied pecans

• Line a baking sheet with a Slipat mat or lightly greased parchment paper.
• Heat a lightly colored, dry pan over medium heat. Add your pecan halves and toast, stirring or shaking the pan, until they smell nutty and begin to color, about 2–3 minutes. Transfer them to a plate. 85 g pecan halves
• Wipe out the pan so it’s clean and dry. Add sugar in an even layer. Keep the heat at medium and let the sugar start to melt around the edges. As the edges liquefy, use a heatproof spatula to bring the unmelted sugar into the pool. Watch it carefully. 100 g granulated sugar
• Once the sugar is a deep golden amber and all melted tip the toasted pecans and salt into the caramel, stirring so that each nut gets a thin candy shell. Scoop it onto the lined sheet into a single layer. Let it cool down and harden. pinch of salt
• Once the pecans have solidified and cooled completely, chop them up into small pieces, about the size of big chocolate chips, and set aside.

Cookie dough

• In a small bowl whisk together the dry ingredients and set aside. 190 g all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 tsp salt
• In a large bowl, cream the butter, sugars and molasses until light and creamy. 113 g unsalted butter, 100 g soft brown sugar, 50 g granulated sugar, 1/2 Tablespoon unsulfured molasses
• Add the vanilla and egg and whisk until combined. 1 teaspoon vanilla paste, 1 large egg
• Tip in the dry ingredients and stir until combined, then add the chopped chocolate and chopped pecans. 130 g semisweet chocolate
• Line a baking sheet with parchment paper. Roll the cookie dough into balls, around 1 1/2 tablespoons of dough for each. Space them out on the baking sheet, around 2 inches apart
• Bake the cookies for approximately 11 minutes, until they have puffed up and the edges are lightly browned. The cookies will still be very soft. Let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool further. The baked cookies can be sprinkled with a little flaky salt if you like.