Giant Crunchy Chocolate Chip Pecan Cookies


Sasha all bundled up.

It has been extremely cold here in Iowa. We have received about 10 inches or more of snow in the last five days. This morning when I woke up it was -17 and with the wind chill it felt like -30. BRR that is really cold. Needless to say, Marley does not enjoy going outside when it is that cold. When he is outside he does his business and he does it fast. I have been cooking all the comfort foods this week. Including Chicken Noodle Soup and Chunky Potato Soup (I will include those recipes in a separate post).

On Monday I felt like turning on my oven and do some cookie baking. I came across this eggless cookie recipe on Patricia’s website. However she calls her cookies Chocolate Chip Whoppers. You need to use both your hands to eat these cookies! I added crushed pecans to my cookie dough. My cookies came out EXTREMELY crunchy, so I changed the name. I may have accidentally left out a cup of flour, which could have caused the cookies to become so crunchy. I will try to make these cookies again and see if the result is the same. Alex and Sasha love these cookies, and that makes me happy. In fact, Sasha has become a pro at saying “Cookie. Please.”

Giant Crunchy Chocolate Chip Pecan Cookies

2 c all purpose flour
1 tsp baking soda
¾ teaspoon salt
1 c unsalted butter, melted and cooled slightly–I used salted butter and omitted the tsp salt
1 c sugar
½ c packed dark brown sugar
1 tsp vanilla extract
3 T water
12 oz semisweet chocolate chips –I used milk chocolate chips
1 c crushed pecans

Preheat oven to 350 degrees Fahrenheit, and place rack in the middle of the over. Mix flour, soda and salt together. In separate bowl cream butter and vanilla with sugars. Add the flour mixture, mixing just until incorporated. The dough will look crumbly. Mix in the water. The dough will become soft and smooth. Stir in the chocolate chips and pecans.

Using 1/4 c measuring cup, scoop dough onto baking sheet and smoosh until 3/4 in. thick. Place cookies at least 3 in. apart. Bake for 15 minutes, or until tops are browned with a few cracks.

Makes about 16 giant cookies.

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One Response

  1. I love the idea of adding pecans to these cookies – and I’m glad you like them!

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