This recipe is adapted from my Bittersweet Chocolate Chip and Toasted Pecan Cookies. The bad news? I was tweaking the recipe hoping for an entirely different result. The good news? These cookies turned out phenomenal. (Especially considering while I was mixing the dough I was texting my friend Max telling him how I didn’t think the cookies would turn out because the texture of the dough seemed weird!)
- 2 ½ c. butter, browned
- 2 c. plus 4 T. granulated white sugar
- 3 c. dark-brown sugar, packed
- 4 eggs, room temperature
- 1 T. vanilla extract
- 2 tsp. kosher salt
- 1 tsp. baking soda
- 6 to 8 c. flour
- 12 oz bittersweet chocolate pieces
- 2 c. toasted pecans, coarsely chopped
- Preheat oven to 350 degrees.
- Cream butter and both sugars until combined and fluffy, using an electric mixer on medium speed, about 3 minutes.
- Beat in eggs, one at a time. Add vanilla.
- Add flour, baking soda, and salt, mixing until just combined. Add chocolate and pecans.
- Scoop batter in large mounts onto cookie sheets lined with parchment paper (you should only be able to fit about five or six cookies on the sheet). Bake for 14 minutes. Remove cookies from the cookie sheets and let cool on a cooling rack.
Makes approximately 28 to 30 huge cookies. When Sis came home and saw these cookies on the counter she asked if she could have one. She was later horrified that she ate the entire cookie. They really are that huge.Note: took these to work — they were a huge hit. So huge that… One coworker likened them to crack cookies Another coworker told me I should open my own bakery A pecan-allergic coworker risked the skin on the inside of his mouth peeling off to eat one of the cookies in it’s entirety. These cookies are damn good!