Giant Chocolate Toffee Pecan Cookies
When it comes to cookies, nothing quite compares to the sheer joy of biting into a warm, gooey Giant Chocolate Toffee Pecan Cookie. Imagine the delightful combination of rich bittersweet chocolate, crunchy toffee bits, and toasted pecans all nestled within a soft, chewy cookie. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these colossal cookies will surely win hearts and fill bellies. So preheat your oven, gather your ingredients, and let’s dive into the wonderful world of baking these decadent treats!
Top Reasons to Make Giant Chocolate Toffee Pecan Cookies
- Irresistible Flavor: The combination of chocolate, toffee, and pecans creates a flavor explosion that’s hard to resist.
- Perfect for Sharing: These giant cookies are great for parties, gatherings, or simply sharing with family and friends.
- Customizable: Feel free to mix in your favorite nuts or replace the toffee with other candies for a twist.
- Easy to Make: With simple ingredients and straightforward steps, you can whip these up in no time!
What You’ll Gather
- 1 1/2 cups bittersweet chocolate chips (10 oz bag)
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 3.9 oz instant chocolate pudding mix (1 box)
- 1/2 tsp salt
- 1 1/2 cups brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 8 oz Heath toffee bits (found in the baking aisle)
- 1 cup pecans (toasted, optional)
Kitchen Gear Checklist
- Mixing Bowls: For combining dry and wet ingredients.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements.
- Electric Mixer: To cream butter and sugars together smoothly.
- Baking Sheet: A large sheet for placing your cookie dough.
- Parchment Paper: To prevent cookies from sticking to the baking sheet.
- Cookie Scoop: For evenly portioning out your cookie dough.
Build Giant Chocolate Toffee Pecan Cookies Step by Step
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
Step 2: Melt the Butter
In a small saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, set it aside to cool slightly.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the 1/2 cup all-purpose flour, 1 tsp baking powder, 3.9 oz instant chocolate pudding mix, and 1/2 tsp salt. This mixture will give your cookies a nice rise and rich flavor.
Step 4: Cream Butter and Sugars
In another mixing bowl, combine the melted butter, 1 1/2 cups brown sugar, and 1/4 cup granulated sugar. Use an electric mixer to cream the mixture until it’s light and fluffy.
Step 5: Add Eggs and Vanilla
Beat in the 3 large eggs, one at a time, mixing well after each addition. Then, stir in the 1 tbsp vanilla extract until fully incorporated.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can lead to tough cookies.
Step 7: Fold in Chocolate Chips and Toffee
Gently fold in the 1 1/2 cups bittersweet chocolate chips, 3/4 cup semi-sweet chocolate chips, 8 oz Heath toffee bits, and 1 cup of toasted pecans (if using) until evenly distributed.
Step 8: Scoop the Cookie Dough
Using a cookie scoop, portion out generous amounts of dough (about 1/4 cup each) onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Step 9: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Remember, they will continue to firm up as they cool!
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these giant cookies warm, or store them for later!
Low-Carb/Keto Alternatives
- Replace all-purpose flour with almond flour or coconut flour.
- Use sugar-free chocolate chips to reduce sugar content.
- Substitute brown sugar with a keto-friendly sweetener like erythritol or monk fruit.
- Consider using a low-carb pudding mix, if available.
Troubleshooting Tips
- If your cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, make sure you measure your flour accurately and avoid over-mixing.
- For softer cookies, slightly underbake them and allow them to cool on the baking sheet.
- If your cookies are too flat, check that your baking powder is fresh and active.
Shelf Life & Storage
These Giant Chocolate Toffee Pecan Cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe bag for up to three months. Just be sure to separate layers with parchment paper to prevent sticking!
Giant Chocolate Toffee Pecan Cookies FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
What can I substitute for pecans?
If you’re not a fan of pecans, you can easily swap them out for walnuts, almonds, or even leave them out entirely for a nut-free version.
Can I use other types of chocolate?
Absolutely! Feel free to mix and match your favorite types of chocolate, such as milk chocolate or white chocolate, to create your perfect cookie.
How do I know when my cookies are done baking?
The edges should be golden brown, and the centers will look slightly underbaked. They will set as they cool, giving you that perfect chewy texture.
Save & Share
If you’ve enjoyed baking these Giant Chocolate Toffee Pecan Cookies, be sure to share your creations on social media! Tag your friends and family to spread the joy of these delectable treats. You might just inspire someone to whip up their batch!
These Giant Chocolate Toffee Pecan Cookies are not just a treat; they are an experience that combines the best flavors and textures in every bite. So why wait? Gather your ingredients, unleash your inner baker, and indulge in the comforting goodness that these cookies have to offer. Happy baking!
Giant Chocolate Toffee Pecan Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- In a small saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, set it aside to cool slightly.
- In a large mixing bowl, whisk together the 1/2 cup all-purpose flour, 1 tsp baking powder, 3.9 oz instant chocolate pudding mix, and 1/2 tsp salt. This mixture will give your cookies a nice rise and rich flavor.
- In another mixing bowl, combine the melted butter, 1 1/2 cups brown sugar, and 1/4 cup granulated sugar. Use an electric mixer to cream the mixture until it’s light and fluffy.
- Beat in the 3 large eggs, one at a time, mixing well after each addition. Then, stir in the 1 tbsp vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can lead to tough cookies.
- Gently fold in the 1 1/2 cups bittersweet chocolate chips, 3/4 cup semi-sweet chocolate chips, 8 oz Heath toffee bits, and 1 cup of toasted pecans (if using) until evenly distributed.
- Using a cookie scoop, portion out generous amounts of dough (about 1/4 cup each) onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Remember, they will continue to firm up as they cool!
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these giant cookies warm, or store them for later!
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies in a freezer-safe bag for up to three months.
- Chill cookie dough for 30 minutes if cookies spread too much while baking.
