What started out as another giant cookie recipe, took on an ingredient accident and ended with an amazing product!
I was making cookies for a function at work and needed giant cookies. Giant because that is my theme heading into the holidays, I've got about 5 giant cookie recipes on my list so far (go to Giant Cookies in the recipe section). I found this recipe at Epicurious and they were called Giant Chocolate-Toffee Cookies.
I started off, not reading the entire recipe and jumped the gun with some ingredients. Instead of a full storyline, I'll bullet what I did...
1. I chose to use bittersweet chocolate VS semi-sweet chocolate. I really love the bittersweet taste when a cookie has quite a bit of sugar.
2. I started out with too much butter, but I played around with the dry ingredients and adjusted the flour.
3. I used some dark brown sugar in place of all light brown sugar because you get a bit of chewiness with the crunchy edges of the cookie.
4. I use kosher salt when baking cookies, it gives that sweet-salty flavor which enhances the cookie.
5. I added Symphony Bars and Pecans - because they seemed like a perfect complement for the cookies.
So, I give you Giant Chocolate Cookies with Symphony Bars and Pecans and they are AWESOME! I love to watch people as they break the cookie in half (because it's too big) and then dive back in for the second half because they were SO GOOD! These cookies are chewy and crunchy, rich and chocolaty yet not too sweet. People have been asking for this recipe...quicker than most.
Try this recipe before the holidays set in and start looking at great treats you can give as gifts. I always say, the best way to a person's heart is through their stomach. Enough said!
3/4 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of kosher salt
2 (10 ounce) bags of Ghiradelli 60% Cacao Bittersweet Chips (16 ounces is about 1 2/3 bags)
1/2 cup of butter (1 stick)
1/2 cup of dark brown sugar
1 1/4 cups (packed) light brown sugar
4 large eggs
1 tablespoon vanilla extract
1 (4.25 ounce) milk chocolate Symphony Bar with Toffee Bits and Almonds, chopped
1 cup of chopped pecans
Preheat oven to 350 degrees.
Mix dry ingredients (flour, salt and baking power) in a medium sized bowl and put aside.
Place Ghiradelli chocolate and butter in a double boiler over simmering water and stir until melted. Allow to cool to luke warm.
In a large bowl, add eggs and sugars and beat on medium speed for 5 minutes, until slightly thick and gooey.
Add melted chocolate to the mixture and beat until uniform, add vanilla. Mix together until incorporated.
Stir in dry ingredients, once mixed thoroughly, add chopped milk chocolate and pecans.
Place on cookie sheets lined with parchment. Use an ice cream scoop to place dough on the tray. Flatten slightly. Press the cookie to a 1 inch disk. Bake 3 to a tray.
Bake for 12-15 minutes until the center is slightly puffed and the cookie is crackly.
Move to cookie rack and allow to cool. Makes 14-16 cookies.