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1
Butter or oil a 9-by-13-by-2-inch pan and line with parchment.
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2
Butter the parchment.
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3
Sift together the flours and salt.
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4
Place the mixture in the bowl of a food processor fitted with the steel blade and add the sugar.
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5
Pulse to blend together.
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6
Add the butter and pulse until the mixture is crumbly.
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7
With the machine running, add the vanilla extract and ice water and process until the dough comes together on the blades.
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8
Stop the machine and, using your hands, press into an even layer in the prepared pan.
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9
Pierce with a fork all over and chill for 30 minutes.
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10
Meanwhile, preheat the oven to 350 degrees Fahrenheit.
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11
Bake the cookie base for 20 minutes, until it is just beginning to color.
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12
Allow to cool for 5 minutes before adding the top layer.
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13
Cream the butter with the honey, salt and nutmeg in a mixer fitted with the paddle attachment or in a food processor fitted with the steel blade.
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14
Beat in the eggs and vanilla.
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15
The mixture will look broken, which is fine.
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16
Distribute the chocolate and then the pecans evenly over the cookie layer.
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17
Scrape in the butter and egg mixture and spread in an even layer.
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18
Place in the oven and bake 20 to 25 minutes, until set.
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19
Remove from the heat and allow to cool completely before cutting.
