Fleur De Sel Chocolate Chip Pecan Cookies

Recipe make about 24-26 cookies
Dry Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet ingredients:
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup unsalted butter, melted and slightly cooled
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
1) Add the dry to the wet and mix them together being careful to not over mix.  While there is still some flour showing, add 1 1/2 cups chocolate chips and 1 cup chopped pecans and mix the rest of the way.
2) Chill dough for an hour.
3) Mould dough into little balls and lay on baking trays. Sprinkle Fleur de Sel (Or other salt variations).
Bake 15-18 minutes or until golden at 350º.
Baking log:
Batch 1 – A little toasty as it was a little overcooked. A little too much salt sprinkled on top. Considering cutting down the amount of chocolate chips to 1 1/2 instead of two. Considering adding a little bit of oatmeal to it.
Possible Variations:
  • 1 1/2 Chocolate Chips and 1 cup chopped Pecans to 2 cups Chocolate Chips


Chocolate Chip Cookies – Alton Brown’s #10



A friend from Portland’s Sister’s recipe (Thank you Emerald!)

El Camino’s


3250 Main Street

Vancouver, BC

Map of location

Great Food. I would go back again. More to be added later.

A nice relaxing summer morning, with great company and great food. A perfect way to start a lazy Sunday. Today, I decided to check out El Camino’s on Main St. The choice was made as gluten free options was necessary due to dietary restrictions.

After a short walk over from Broadway, we finally arrived at El Camino’s. It was a joint that I have always wanted to try since I walked by it a while ago. We had great service when we got in and we choose to sit outside so we could enjoy the great food as well as the great weather that we were having in Vancouver that day.

Looking at the menu options, we decided to go for the Tomatican Hash(Chosen as I really wanted to try something different and also to try their Hollandaise Sauce) and the Huevos Divorciados.

Hollandaise Sauce

  • 3 egg yolks
  • 1 teapsoon water
  • 1/2 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 3/4 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon cayenne pepper


Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.