Taste me you will see
More is all you need
– Master of Puppets, Metallica
To say these cookies are delicious is an understatement.
The reason they are called Master of Cookies is because of their size, and because there is no way you can eat just one. You’ll be full after eating one, but you’ll probably want to eat more. Enjoy!
Makes 20-24 MASSIVE cookies.
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
30 tablespoons unsalted butter, at room temperature
2 teaspoons salt
1 1/2 cups packed dark brown sugar
1 cup granulated sugar
4 teaspoons vanilla extract
2 large eggs plus 2 large egg yolks
16 ounces of Baker’s or Ghirardelli semi-sweet chocolate (2-8 oz. boxes – bars, not chips)
2 cups pecans
I thought I’d try making this a little more healthy (I know, yeah right). What came out was truly amazing. This variation switches out only the flour – no other changes.
Use oat flour in place of all-purpose flour. I couldn’t find any at Walmart. I took some steel cut oats and ground them up in a food processor for about 10 minutes. The end product was a little grainy but I didn’t notice after cooking.
I couldn’t find oat flour at Walmart. I took some steel cut oats and ground them up in a food processor for about 10 minutes. The end product was a little grainy but I didn’t notice after cooking. I guess you could use quaker rolled oats but I’m not sure how it will come out. I suggest steel cut oats.
If you want to know the science behind this – different types of flours have different amounts of protein. Ok, that’s all I know. The different amounts of protein do different things.
This version with oat flour is super-flat and ultra crispy, yet amazingly soft and chewy. I’ve never had a cookie like this before, and you won’t either.