Chocolate-Pecan Chunk Cookies
Submitted by fourlillys
Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.
YIELD
2 dozenPREP
20 minCOOK
20 minREADY
40 minThese are big, bakery-style cookies packed with a full 12 ounces of hand-chopped semi-sweet chocolate plus two kinds of nuts. Macadamia nuts bring a rich, buttery crunch while pecans add a toasty, slightly bitter edge. Together they fill every bite with texture.
The ¼ cup measuring cup method for portioning is what gives these cookies their generous size. Pack the dough in firmly, drop it onto the sheet, and flatten slightly with your palm. Leave a full 3 inches between cookies because they spread.
Beat the butter until creamy before adding the sugars. This builds air into the dough, which translates to a cookie with crisp edges and a chewy center. Add eggs one at a time so the emulsion holds, then fold in the flour mixture by hand with a wooden spoon to avoid overmixing.
Kitchen Tips
- Chop the chocolate by hand into ¼ inch chunks. Chips are uniform and boring. Chunks create irregular pockets of melted and solid chocolate.
- Sift the flour, baking soda, and salt together. It ensures even distribution so you don’t bite into a pocket of baking soda.
- Pull the cookies when they’re still slightly soft in the center. They firm up as they cool on the sheet.
- Let eggs come to room temperature before adding. Cold eggs can seize the creamed butter and create a lumpy batter.
Variations
- Use dark chocolate (70% cacao) chunks for a more intense, less sweet cookie.
- Swap macadamias for hazelnuts and add 1 tablespoon espresso powder for a mocha-hazelnut version.
- Sprinkle each cookie with flaky sea salt before baking for a sweet-salty contrast.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Line two baking sheets with baking parchment or aluminum foil.
In a medium bowl, stir together the flour, baking soda, and salt.
Sift the mixture.
In a large bowl, using a mixer set at low speed, beat the butter for 30 to 45 seconds or until creamy.
Gradually add the sugars and beat at medium speed for 1 to 2 minutes or until light and fluffy.
Add the eggs one at a time, beating well after each addition, then add the vanilla.
Using a wooden spoon, stir in the flour mixture.
Add the chocolate chunks, macadamia nuts and pecans, and stir until well combined.
Form the cookies by packing the dough into a ¼ cup measuring cup.
Drop the formed dough onto the baking sheets, leaving about 3 inches between cookies.
Flatten the dough slightly with the palm of your hand.
Bake for 20 to 25 minutes or until lightly browned around the edges but still slightly soft in the center.
Cool the cookies on the baking sheets for 3 to 5 minutes.
Transfer the cookies to wire racks to cool completely.
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