Bake from Scratch

Erin Clarkson


Cloudy Kitchen




Makes about 20 cookies

These massive bakery-style cookies are a delicious twist on my classic chocolate chip cookies. They are loaded up with dark chocolate and have a delicious crunch and flavour from candied toasted pecans.

1 cup (227 grams) unsalted butter, softened
¾ cup plus 2 tablespoons plus 1 teaspoon (198 grams) firmly packed dark brown sugar
½ cup plus 2 tablespoons (124 grams) granulated sugar
1 large egg (50 grams), room temperature
1 teaspoon (6 grams) vanilla bean paste
2⅓ cups plus 1 tablespoon (300 grams) all-purpose flour
1 teaspoon (3 grams) kosher salt
½ teaspoon (2.5 grams) baking powder
½ teaspoon (2.5 grams) baking soda
10.5 ounces (300 grams) 70% cacao dark chocolate, roughly chopped
1 cup (150 grams) Candied Pecans (recipe follows)*, chopped
Flaked sea salt (optional)

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla bean paste, beating until combined.

2. In a medium bowl, sift together flour, kosher salt, baking powder, and baking soda. Add flour mixture to butter mixture, and beat at low speed just until combined and a few streaks of flour remain. Add chocolate and Candied Pecans, and beat at low speed until combined.

3. Line a baking sheet with parchment paper.

4. Using a ¼-cup spring-loaded scoop, scoop dough (about 60 grams each), and roll into balls. Place on prepared pan. Lightly cover with plastic wrap, and refrigerate for 1 hour.

5. Preheat oven to 350°F (180°C). Line 3 to 4 baking sheets with parchment paper.

6. On a prepared pan, arrange 6 dough balls. (Keep remaining dough balls refrigerated.)

Bake until golden brown and edges are set, 14 to 15 minutes. (If cookies have lost their round shape in oven, use a round cookie cutter slightly larger than cookie to nudge back into a circular shape.) Sprinkle with sea salt (if using). Let cool on pan for 15

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