Picture this: the warmth of a cozy kitchen, the enticing scent of melted chocolate filling the air, and the promise of a sweet treat just moments away. When I first decided to bake large chocolate cookies, I never anticipated how deeply satisfying the process would be—or how quickly they’d become a household favorite. These decadent chocolate pecan cookies, rich with the flavors of dark and white chocolate, deliver an indulgent experience that delights the senses.
Perfect for gatherings or a quiet evening at home, each bite offers a harmonious blend of chewiness and crisp edges, enhanced by the nutty crunch of pecans. Whether it’s a celebratory occasion or a relaxing night in, this recipe transforms simple ingredients into something truly exceptional. Join me as we embark on this delightful baking journey, and discover how easy it can be to elevate your cookie game!
Why are large chocolate cookies irresistible?
Indulge in decadence with these large chocolate cookies, where every bite delivers a delightful explosion of flavor. Nutty Crunch: The pecans provide a satisfying texture that contrasts beautifully with the rich chocolate. Simplicity: The straightforward process means you can whip them up quickly, making them perfect for any occasion. Versatile: Feel free to swap in your favorite nuts or chocolates for a personal touch. Crowd-Adored: These cookies are bound to become a hit at gatherings, satisfying both kids and adults alike! Don’t forget to pair them with a scoop of vanilla ice cream for a perfect treat.
Large Chocolate Cookie Ingredients
• You’ll love how simple it is to gather these ingredients for large chocolate cookies!
For the Dough
- Pecans – Adds richness and crunch; can be substituted with walnuts or omitted for a nut-free version.
- Bittersweet Chocolate (70% cocoa) – Provides a deep chocolate flavor; use semisweet chocolate for a sweeter cookie.
- White Chocolate – Adds sweetness and creaminess; dark chocolate can replace for a richer taste.
- Tonkabohne (small) – Enhances flavor complexity with warm notes; vanilla extract can be used as a substitute, though the flavor will differ.
- All-purpose Flour – Provides structure; gluten-free flour blend can replace for gluten-free cookies.
- Baking Soda – Acts as a leavening agent; no substitutes required.
- Salt – Enhances sweetness; use sea salt for a more intense flavor.
- Vanilla Powder – Adds aroma and flavor; vanilla extract can be used as an alternative.
- Butter (softened) – Provides moisture and fat for a rich texture; margarine can be used as a dairy-free substitute.
- Brown Sugar – Contributes moisture and a caramel flavor; white sugar can be replaced, but cookies will be less moist.
- Organic Eggs – Binds ingredients together; aquafaba can be used as a vegan option.
Optional Mix-ins
- Chopped Nuts – Use additional nuts like almonds or hazelnuts for a different flavor dimension.
- Dried Fruits – Add cranberries or cherries for a touch of tartness.
- Flavored Chocolate – Experiment with mint or orange-infused chocolate for a unique twist.
How to Make Large Chocolate Cookies
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Preheat the oven to 350°F (175°C). This crucial step ensures our cookies bake evenly and develop that perfect golden brown color we all love.
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Cream together the softened butter and brown sugar in a large mixing bowl until the mixture is light and fluffy. This process typically takes 2-3 minutes and is key for creating a tender cookie.
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Add in the organic eggs and vanilla powder, mixing until everything is well combined. The mixture will become smooth and slightly thick—just how we want it!
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Sift together all-purpose flour, baking soda, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients while stirring gently until just combined. Overmixing is a no-no—patience is key!
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Fold in the chopped pecans and both types of chocolate—bittersweet and white. This step should be done carefully to ensure an even distribution of those delicious chunks throughout the dough.
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Scoop the cookie dough onto a lined baking sheet using a generous tablespoon. Make sure to leave space between each scoop to allow for spreading during baking.
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Bake in the preheated oven for 12-15 minutes or until the edges are golden brown but the centers still appear slightly underbaked. They’ll firm up as they cool!
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Cool the cookies slightly on the baking sheet for about 5 minutes before transferring them to a wire rack for complete cooling. This helps them maintain that chewy texture we adore.
Optional: Drizzle with melted chocolate for an extra touch of indulgence.
Exact quantities are listed in the recipe card below.
Expert Tips for Large Chocolate Cookies
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Room Temperature Butter: Ensure your butter is soft for easy mixing; cold butter makes the dough hard to blend and affects texture.
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Don’t Overmix: Mix until the ingredients are just combined to keep those large chocolate cookies tender and chewy. Overmixing can lead to a dense cookie.
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Chill the Dough: Refrigerate the dough for at least 30 minutes before baking for enhanced flavor and to prevent excessive spreading.
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Watch the Bake Time: Keep a close eye on your cookies toward the end of baking; they can quickly go from perfect to overbaked, ruining that delightful chewiness.
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Experiment with Add-Ins: Feel free to customize your large chocolate cookies by adding different nuts or dried fruits to create a unique flavor experience!
Make Ahead Options
These large chocolate cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 3 days in advance by mixing all the ingredients, then wrap it tightly in plastic wrap and refrigerate. If you’re short on time, you can also scoop the dough into balls and freeze them for up to 3 months. To maintain their quality, ensure that the dough is well-wrapped to prevent freezer burn. When you’re ready to bake, simply preheat the oven and place the chilled or frozen dough directly on the baking sheet, adding an extra minute or two to the baking time. You’ll enjoy fresh, warm cookies with minimal effort, making snack time even more gratifying!
Large Chocolate Cookies Variations
Feel free to let your creativity shine with these fun twists on large chocolate cookies that will elevate your baking game!
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Nut-Free: Omit the pecans entirely for a safe and delicious chocolate cookie that everyone can enjoy.
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Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend to make these cookies suitable for gluten-sensitive friends.
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Dried Fruit: Toss in a handful of dried cranberries or cherries for a delightful tart contrast to the sweet chocolate.
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Minty Twist: Use mint chocolate chips instead of classic chocolate for cookies that bring a refreshing burst of flavor.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to the batter for an exciting sweet heat that will surprise your taste buds.
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Coconut Addition: Fold in sweetened shredded coconut for a chewy texture and tropical flavor that pairs beautifully with chocolate.
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Dark Chocolate Lovers: Replace the white chocolate with more bittersweet chocolate for an even richer chocolate experience.
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Caramel Drizzle: Drizzle melted caramel atop your cookies after baking for an extra indulgent treat that takes them to the next level.
Whichever variations you choose, each distinct flavor will bring a joyful twist to the classic large chocolate cookie!
How to Store and Freeze Large Chocolate Cookies
Room Temperature: Store your large chocolate cookies in an airtight container at room temperature for up to 7 days to maintain their delicious chewiness.
Freezer: For longer storage, freeze baked cookies individually, wrapped tightly in plastic wrap, for up to 3 months. Thaw at room temperature when you’re ready to indulge.
Reheating: To enjoy a warm cookie, place them on a baking sheet and pop them in a preheated oven at 350°F (175°C) for 5-7 minutes. This will restore their fresh-baked texture and flavor.
Cookie Dough: If you prefer, freeze the cookie dough scoops on a baking sheet. Once frozen, transfer them to a zip-top bag for convenience, allowing you to bake fresh cookies anytime!
What to Serve with Large Chocolate Cookies?
Picture a beautiful dining table filled with delightful treats that perfectly pair with your freshly baked cookies. It’s the kind of scene that brings families and friends together in sweet delight!
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Cold Glass of Milk: The classic choice, milk beautifully enhances the rich flavors of the chocolate while mellowing out the sweetness.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream creates a luscious contrast with the warm cookies, transforming dessert into an indulgent experience. It’s a pairing that feels like a warm hug.
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Fresh Berries: Ripe strawberries or tart raspberries add a burst of freshness and acidity, cutting through the richness of the cookies for a well-rounded treat.
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Coffee: A rich cup of coffee complements the deep chocolate notes while providing a comforting balance; the warmth of the beverage enhances the cookie’s chewy texture.
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Caramel Sauce: Drizzling warm caramel over each cookie adds an extra layer of sweetness and a delightful sticky bite, making them even more decadent.
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Chopped Nuts: Serve as a crunchy topping alongside the cookies for added texture. This will elevate the nutty flavors already present in the cookies.
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Hot Cocoa: For chocolate lovers, pairing your cookies with a steaming mug of hot cocoa is a blissful treat that’s perfect for cozy evenings.
Each of these pairings will elevate your large chocolate cookies into a memorable dessert experience, sure to impress family and friends alike!
Large Chocolate Cookies Recipe FAQs
What should I look for when selecting pecans?
Absolutely! When choosing pecans for your large chocolate cookies, look for nuts that are plump and free from dark spots. Fresh pecans will have a pleasant, earthy aroma. If you opt for shelled pecans, make sure they are stored in a cool, dry place to maintain their flavor. You can also toast them in a skillet for a richer nutty flavor before using.
How do I store leftover cookies?
Very simple! Store your large chocolate cookies in an airtight container at room temperature for up to 7 days. If you want to keep them soft and chewy, place a slice of bread in the container—this helps maintain the moisture! Alternatively, for longer-lasting freshness, freeze them wrapped individually in plastic wrap for up to 3 months.
Can I freeze the cookie dough?
Yes, you can! To freeze your large chocolate cookie dough, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a zip-top bag, ensuring you remove as much air as possible. When you’re ready to bake, simply take out the desired number of dough balls and bake directly from frozen—just add an extra minute or two to the baking time.
What if my cookies turn out too flat?
Don’t worry, it happens! If you find your large chocolate cookies are flat, it could be due to a few factors. First, ensure your butter is not too soft—room temperature is ideal. If the butter is melting too much, the cookies will spread in the oven. Also, check that you’re using the right amount of flour; too little can lead to flat cookies. Lastly, refrigerating the dough for at least 30 minutes before baking helps prevent excessive spreading and promotes a chewy cookie!
Are there any allergy considerations to keep in mind?
Absolutely! If you’re making these large chocolate cookies for someone with allergies, pecans can be omitted or substituted with a nut-free alternative like sunflower seeds. Be cautious of cross-contamination if using shared equipment, especially for gluten and nut sensitivities. If someone has an egg allergy, aquafaba or a commercial egg replacer works well to bind the ingredients together. Always check the label of your chocolate for potential allergens, especially if you’re using flavored or mixed chocolates.
Large Chocolate Cookies with Pecan Perfection Await You
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and brown sugar until light and fluffy.
- Add in the organic eggs and vanilla powder, mixing until well combined.
- Sift together all-purpose flour, baking soda, and salt in a separate bowl. Gradually add to wet ingredients.
- Fold in the chopped pecans and both types of chocolate.
- Scoop the cookie dough onto a lined baking sheet, leaving space for spreading.
- Bake for 12-15 minutes or until the edges are golden brown.
- Cool the cookies slightly on the baking sheet for 5 minutes before transferring them to a wire rack.