Thick and chunky chocolate and pecan cookies are chunkier and even yummier than your average cookie. These decadent cookies are packed with gooey milk chocolate chips/chunks and toasted pecans – a flavour match made in heaven!
Thick and chunky (copycat London’s Crème dessert shop / New York City’s Levain Bakery) cookies have been popular on the internet recently and I couldn’t resist any longer so I’ve decided to share my new favourite chunky cookie recipe with you today!
Cookies make me so happy, I’m 100% sure eating cookies will put a smile on your face even during these tough, uncertain times. It’s something about that chewy texture with the incredible and totally irresistible gooey chocolate that’s delicious when melted as you take a bite in to a cookie that’s fresh from the oven!
I like sprinkling a pinch of Maldon sea salt on top of some of the cookies before baking. Once your cookies are ready you’re in for a treat enjoying them with a glass of milk or with scoops of ice cream!
I love all types of cookies, on my blog I have shared the classic Chocolate Chip Cookies, White Chocolate Cookies, Terry’s Chocolate Orange Cookies and these insanely delicious Triple Chocolate Cookies. It’s safe to say this blog is not short of cookie recipes for you to try!
I’ve never shared a super thick and chunky cookie before and having seen these on Cupcake Jemma’s website and YouTube channel, I’ve been desperate to have a go at this recipe. Every time I watch Jemma’s team over at Crumbs & Doilies making these amazing cookies, I’ve wanted to reach right through the screen and grab the tray of freshly baked cookies instantly!
Milk chocolate pecan cookie dough tastes so good there might not even be any left to bake! I’m a sucker for tasting cookie dough, I can’t get enough of it!
I’ve tested out different chocolate and pecan cookies and found a couple of recipes that are wonderful. My whole family absolutely loves Yotam Ottolenghi and Helen Goh’s chocolate chip and pecan cookies that feature in their SWEET cookbook – I’ve baked those cookies countless times and they never fail to impress. They’re a slighter smaller serving compared to this cookie recipe created by Crumbs & Doilies. However, lately I’ve been in the mood for a generous sized cookie to treat myself, bigger is definitely better in this case!
Personally I don’t think you can go far wrong with the classic flavour combo of milk chocolate and toasted pecan, but I’m looking forward to experimenting with variations. My sister has plans to bake birthday cake/funfetti cookies with white chocolate and sprinkles – I’m excited for those when she makes them!
If pecans aren’t your thing, then you can substitute with hazelnuts or walnuts (without the skins). Also, add different chopped up chocolate bars or if you don’t want to add nuts then you can leave them out and add even more chocolate.
Honestly, who would say no to more chocolate?
Definitely not me! Enjoy the cookies!
(Makes 12)
Ingredients:
100g pecans – see recipe for instructions on toasting
300g plain flour
200g self-raising flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
230g butter (salted or unsalted), cold and cut into 1cm cubes
160g dark or light brown sugar
160g caster or granulated sugar
200g milk chocolate chips
200g milk chocolate, broken into big chunks
2 large free-range eggs
Method:
- Start by toasting the pecans, preheat oven to 170°C / 150°C Fan / 325°F / Gas Mark 3. Place the pecans in a small baking tray and toast for 10 minutes. Leave the pecans to cool and then chop or break into small pieces roughly 1.5cm in size. In a mixing bowl mix together the flours, baking powder, bicarbonate of soda and salt until combined. Set this aside for the moment.
- In a large mixing bowl, cream the cold butter for about 30 seconds until softened slightly. Add the sugars and mix again until just combined – you don’t want to make this mixture creamy and fluffy.
- Now add the flour mixture and mix until you have fine breadcrumb texture. Now stir through the chocolate and nuts.
- Add the beaten egg and just mix until a dough comes together – be careful not to over mix. Weigh roughly 125g portions of the cookie dough and roll into a ball. Place on a lined baking tray or container and freeze for at least 90 minutes or overnight for a thicker cookie.
- When ready to bake the cookies, preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two large baking trays with parchment paper and place the trays in the oven for 5 minutes to heat before spacing the rolled cookie dough balls out leaving at least 2 inches between each to allow room for spreading.
- Bake the cookies for 17-22 minutes. If you like a slightly underdone cookie then bake for just 17 minutes, but if you prefer your cookies more done then bake for nearer to 22 minutes.
- Leave the cookies to cool on the baking trays for 5 minutes then transport to a wire rack and allow the cookies to cool slightly before serving. Cookies will keep stored in an airtight container for up to 3 days – we think they taste best on the day of baking.
Recipe Notes:
- I used a mix of half chocolate chips and 2 x 100g bars (200g in total) milk chocolate bars. Feel free to use 400g of chocolate chips or all chocolate bar in the cookie dough. Also, you can swap the milk chocolate for a mix of dark chocolate or even add some white chocolate < I’m trying this next time!
- The recipe I followed made 12 cookies, however from my batch of cookie dough I managed to get a baker’s dozen (13 cookies) out of mine.
- When rolling the cookie dough into balls, make sure to not form them too much. So when you’ve weighed each piece of cookie dough out just gently press into a ball.
- I recommend freezing the rolled cookie dough balls overnight as this produces a thicker textured (and more flavourful) cookie when baked, but if you’re rushed for time or just want cookies ASAP then 90 minutes in the freezer is fine.
- The recipe recommends baking the cookies for 17 minutes, I don’t like my cookies too underdone so I baked mine for another 5 minutes but again this all depends on how you like to serve cookies, if you prefer them softer and underdone then just bake for 17 minutes as the recipe instructs.
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Hi my cookies didn’t spread, they just stayed in a hard ball. Why is this?
Hi – the cookies should spread as they bake, over measuring the flour could be reason they didn’t flatten. You can flatten the cookies once they’re baked if they haven’t spread.
These look like great cookies in texture but confused why you use self rising flour in the recipe when you are adding baking powder already. I read self raising flour already adds salt and baking powder and you can make your own self raising flour to regular AP flour with the addition of adding 2 tsp baking powder. By using the self raising flour the recipe would have 4 tsp of baking powder and 1/4 tsp of baking powder also….please answer back I’m very interested in making this outstanding looking cookie pictured as yours
Thanking you in advance (another chocolate chip cookie baker always looking for new recipes)
Hi Denise – I used a recipe from Cupcake Jemma and just followed her instructions to make these. Adding self-raising flour and baking powder ensures the cookies are thick and cake-like like the the popular NYC cookies. You can make your own self-raising flour by adding baking powder to plain/all-purpose flour. I hope you give this cookie recipe a go, let me know how you get on with it!
This recipe is a complete copy of Crumbs and Doilies (CupcakeJemma).
In my writing, I mention in the blog post about finding Crumbs & Doilies recipe for these cookies and baking them. I’ve credited/shared a link to the original recipe.