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
- Heat oven to 375 degrees
- When the oven is heated toast the whole pecans 5-8 minutes. Be careful not to overcook, they will burn easily. Heat them just enough to bring out the flavor (you can tell by the smell). After the pecans have cooled chop them up into chunks. Chunks = about 4-8 pieces per pecan.
- Chop the chocolate bars into chunks.
- Sift or whisk flour, baking soda, salt, and cinnamon together in a large bowl
- Beat the butter and sugars in a mixer with the paddle attachment on low for 2-minutes, then on medium-high for 4 minutes until the mixture starts to get fluffy.
- Add the vanilla to the mixer and beat for 30 seconds. Scrape down the sides of the bowl.
- Add the egg yolks one at a time to the mixer, beating for 30 seconds each. Scrape down the sides of the bowl after adding each one. The egg whites can be added at any time as the yolks are added. You don’t need to separate the yolks/whites.
- With the mixer on low, add the dry ingredients until incorporated.
- Remove the bowl from the mixer. Add in the chocolate chunks and pecans, hand mixing until evenly distributed.
- These can be cooked on cookie sheets or baking sheets lined with parchment paper.
- Take 1/4 cup of batter and place 4 inches apart on the sheets. The batter should be in a mound (like a mound of mashed potatoes), not a ball.
- Cook in the oven until the edges start to brown, 10-14 minutes. The center will be a little soft, the edges a little crispy. Remove from the oven and let the sheet cool 3-5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Oat Flour Variation
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.
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