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Fat & Gooey Chocolate Chunk Cookies with Pecans

Generous cookie, similar to Levain's CCC, by Nicole Rucker. It's big, chocolatey and filled with pecans
Prep Time15 minutes
Cook Time15 minutes
Course: cookies
Cuisine: American
Keyword: chocolate chunk cookies, cookies, nicole rucker, pecans

Ingredients

Dry Ingredients:

  • 1.5 cups unbleached all-purpose flour 187g
  • 1 teaspoon Diamond Kosher salt 3g
  • 1/2 teaspoon baking soda 3g
  • 1 teaspoon baking powder
  • 1/3 cup +1 T granulated sugar 79g
  • 1/2 cup packed dark-brown sugar 106g

Fats & Flavors:

  • 4 ounces cold unsalted butter, cubed 113g 1 stick
  • 1 large egg 50g
  • 2 teaspoons vanilla extract 10g

Bling:

  • 1/2 cup bittersweet chocolate chips, + more for topping 85g
  • 1/2 cup milk chocolate chips, + more for topping 85g
  • 3/4 cup roughly chopped pecans + more for topping

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugars, baking soda, salt, and baking powder to disperse the soda and powder and break up any lumps of sugar. Add the cold butter, and mix on low until the mixture resembles rustic sand, about 4 minutes. Add chocolate chips and pecans and briefly mix on low to disperse them.
  • Whisk the egg and vanilla together in a small bowl, and slowly add to the mixer on low. Once all the egg has been incorporated, turn to medium to bring the dough together. When it comes together, turn the mixer off or risk tough cookies.
  • Scoop into 6-9 (30-35gm) balls, top with extra chips & nuts, transfer to a plate or quarter sheet pan, and freeze uncovered for 30 minutes.
  • While chilling, preheat oven to 375°F (190°C). Line two sheet pans with parchment. Place 4 balls on 1 pan, 5 on the other and bake on center racks for 10 minutes. Rotate pans, then bake 5–6 more minutes, until edges are lightly browned and centers look damp but set. Underbake!! Cool a 15 minutes before eating. If making 6 cookies, may need 6-8 minutes after rotating pans.