Pecan Chocolate Chunk Monster Cookies

Pecan Chocolate Chunk Monster Cookies
(Photo by Amy Bradt)

These cookies take a little extra lead time, but are worth the wait.  Refrigerating them overnight really blends the flavors together, and the grandkids love the size of them!

Recipe by: Amy Bradt                                                 Yield: 2 dozen very large cookies

Ingredients
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
1½ teaspoons vanilla
2 2/3 cups flour
1¼ teaspoons baking soda
1 teaspoon salt
1 11½ ounce package semisweet chocolate chunks
2 cups coarsely chopped toasted pecans

Directions
In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, then add vanilla. In a small bowl, whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate and pecans.

Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-inch thickness (2½-inch diameter), smoothing edges as necessary. Since I'm just a tad bit OCD, and want my cookies exactly the same size and shape, I trace around my 2½-inch biscuit cutter onto the waxed paper, place the cookie in the circle, and then pat down until it fits into the drawn circle (see below).

Place shaped cookies in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate overnight.

To bake, place dough portions 2 inches apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 375°.

Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes before removing to wire racks to cool. 

Notes
To toast the pecans, place on a baking sheet in a single layer.  Place in a preheated 350° oven, bake for 5 to 6 minutes.  Remove from oven, and let cool before chopping.
You can also use a 12-ounce bag of regular chocolate chips instead of the chunks.

Original recipe from: Taste of Home Big & Buttery Chocolate Chip Cookies