There is a small Boston neighborhood shop named Fastachi that sells the best assortment of nuts, roasting them in small batches and by hand. A favorite of mine is the lightly salted, roasted pecans. I don’t usually prefer nuts in my baked goods but when I saw this recipe in a newsletter by recipe developer Susan Spungen, I knew I had to make them. I used my beautiful roasted pecans alongside bittersweet chocolate chunks for these delicious cookies. I swirled half of the chocolate into the melted butter to create a chocolate cookie and cut the rest into chunks about the same size as the pecan pieces. I left the cookies out to cool and my son and his friends devoured them!