Yield: approximately 2 dozen cookies

1¾ cups white whole-wheat flour
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
1⁄8 teaspoon ground cloves
14 tablespoons unsalted butter, softened, divided
¾ cup firmly packed dark brown sugar
½ cup sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
1 large egg
1 large egg yolk
1 cup semisweet chocolate chunks
½ cup finely chopped toasted pecans

 

1. Preheat oven to 375°. Line 2 baking sheets with parchment paper. Set aside.


2. In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, allspice, and cloves.


3. In a small skillet, melt 10 tablespoons butter over medium-high heat. Cook until butter is golden brown, 3 to 4 minutes. Transfer to a large bowl. Add remaining 4 tablespoons butter, and stir until melted.


4. Add sugars, vanilla, and salt to butter, stirring to combine. Add egg and egg yolk, whisking until well combined, 3 to 4 minutes. Add flour mixture to butter mixture, stirring with a wooden spoon until well combined. Add chocolate and pecans, stirring just until combined.


5. Scoop dough by heaping tablespoonfuls, and roll with hands to form balls. Place dough at least 2 inches apart on prepared baking sheets.


6. Bake until edges are golden brown and cookies are puffy, 8 to 14 minutes. Remove from pans, and let cool completely on a wire rack.