Step 1

Add the pecans to a large, high-walled skillet. Toast over medium heat for 5–8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.

Step 2

Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8–10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5–10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.

Step 3

Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.

Step 4

In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.

Step 5

Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.

Step 6

Fold in the chopped chocolate and chocolate chunks until evenly distributed.

Step 7

Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30–60 minutes.

Step 8

Preheat the oven to 375°F (190°C).

Step 9

Bake the cookies for 15–18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.

Step 10

Enjoy!