Levain-Bakery Inspired Cookies with Loads of Chocolate Chips and Candied Pecans
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Extra Thick and Gooey Chocolate Chip Cookies with Candied Pecans
Servings: 4 cookies
Ingredients
- ½ cup cold unsalted butter (cut into small cubes)
- 6 tbsp dark brown sugar
- ¼ cup white sugar
- 1 large egg
- ½ tsp vanilla extract
- ¾ cup plus 1 tbsp all-purpose flour
- ½ cup cake flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup candied pecans
- ¼ cup milk chocolate chips
- ¾ cup semisweet chocolate chips
Instructions
- In a stand mixer, add your butter, brown sugar, and white sugar. Mix on low for 30 seconds, medium for 30 seconds, then finish it off on high for 30 seconds.
- Add in your egg and mix. Follow that with your vanilla extract and mix.
- Next, start adding in your dry ingredients. Add the cornstarch, baking soda, salt, cake flour, and all-purpose flour and mix until the dry ingredients disappear into the wet ingredients.
- For the mix-ins: add in your candied pecans, semisweet chocolate chips, and milk chocolate chips. Incorporate into the cookie dough with a silicone spatula or on a low speed.
- Form 4 huge mountains of dough, and don't be afraid to stack the dough high. The dough will deflate a bit when you bake it. Each mountain of dough should weigh approximately 7 ounces.
- Let the 4 cookie dough balls chill in the fridge for about 30 minutes.
- After chilling the dough, bake at 410° Fahrenheit for 8-10 minutes depending on how gooey you want the centers to be and how crisp you want the edges to be.
- Let the cookies rest on the baking sheet for at least 20 minutes after baking to let them firm up.
- After, transfer them to a cooling rack or enjoy them while they're still warm and gooey!
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