Giant Chocolate Chunk Pecan Cookies
Servings Prep Time
12makes 12 large cookies 15mins.
Cook Time
18mins. per batch
Servings Prep Time
12makes 12 large cookies 15mins.
Cook Time
18mins. per batch
Ingredients
  • 2cups all-purpose flour
  • 1/2tsp salt
  • 3/4cup light brown sugar
  • 3/4cup granulated sugar
  • 1/2tsp baking soda
  • 1/2cup choped pecans
  • 6oz. bitter baking chocolatechopped into chunks (Ghirardelli 60% cacao)
  • 1 1/2 tsp vanilla
  • 1 large egg
  • 1cup softened unsalted butter
  • 2Tbsp water
Instructions
  1. Cream butter using a hand mixer or stand mixer. Add sugars and mix together. Scrape the sides and mix again. Add in egg, vanilla and water. Mix until well combined.
  2. In a separate bowl sift together flour, salt and baking soda. On low speed, add this mixture gradually in 3 batches to the butter mixture. Scrape the sides and mix again on medium speed until well combined. Stir in pecans and chocolate chunks.
  3. Line a half baking sheet with parchment paper. Use an ice cream scoop and scoop cookie batter and place them in the lined baking sheet. Makes 12 rounded scoops. Cover loosely with another piece of parchment paper. Refrigerate cookie dough for at least 30 minutes or more.
  4. Preheat oven to 350ºF. Line 2 large baking sheets with aluminum foil. Place only 4 cookie scoops on 1 baking sheet diagonally (as in photo above). Keep the rest of the cookie dough refrigerated while baking a batch. Make sure they are about 4 inches apart. Bake cookies in the middle rack in the preheated oven for 18 minutes. It will appear golden brown on the sides and still a little soft in the center. When done, transfer baking sheet onto a rack and let cool for 5 minutes. Then remove cookies with a flat spatula onto the rack to cool completely. Take the other large cookie sheet and bake 4 more cookies. Repeat process with the last 4 cookies using the first baking sheet. Store cookies in air tight container.
Recipe Notes

Cookies are best when fresh. So I just bake a few when I crave for it. After Step 4 freeze the cookie dough in a freezer bag or refrigerate a few days and just bake a few at a time. When frozen, it will take longer to bake.