Big and Sturdy Chocolate Chip Cookies with Toasted Pecans
These substantial chocolate chip cookies get their distinctive texture and flavor from toasted pecans and oats, plus bread flour for extra structure. The dough requires chilling for at least 3 hours, which helps the cookies hold their shape and develop deeper flavors. Melted butter creates a chewy texture while the combination of brown and white sugars adds complexity. The generous size and sturdy build make these perfect for gifting, lunchboxes, or any time you want a cookie that won't crumble. Dark chocolate chunks provide rich pockets of chocolate throughout each bite.
Ingredients
- ½ cup pecan pieceswalnuts1:1nut
similar texture and richness
- ½ cup rolled oats
- ½ cup butter, melted and slightly cooled
- ½ cup light brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups bread flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 6 ounce dark chocolate, chopped
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Spread pecan pieces over half of a large cookie sheet
- 3
Spread oats over other half of cookie sheet
- 4
Bake pecans and oats for 8-10 minutes or until aromatic and toasted
- 5
Remove from oven and let cool
- 6
Stir melted butter, brown sugar and white sugar until smooth in a medium bowl
- 7
Stir in the egg and vanilla, being careful not to over-beat
- 8
Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture
- 9
Stir in toasted oats and pecans
- 10
Stir in chocolate chunks
- 11
Shape dough into balls using a packed quarter cup measure and place on a dish
- 12
Refrigerate shaped dough balls for at least 3 hours
- 13
Preheat oven to 375 degrees F
- 14
Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart
- 15
Bake cookies for 15 minutes, covering loosely with foil after first 10 minutes to prevent over browning
- 16
Remove from baking sheets to cool on wire racks
- 17
Let cool completely
Tips
Chilling the dough balls for at least 3 hours is essential for preventing spreading and maintaining the cookies' sturdy structure.
Use bread flour instead of all-purpose flour for extra protein and chewiness that makes these cookies particularly substantial.
Toast the pecans and oats until aromatic to develop deeper, nuttier flavors that complement the chocolate.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough balls can be shaped and refrigerated up to 2 days before baking
Serve at room temperature with milk or coffee
Common Mistakes
Don't skip the chilling time to avoid flat, spread-out cookies
Cover with foil during last 5 minutes to prevent over-browning
Don't over-beat the egg mixture to maintain tender texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, shape into balls and freeze for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if I don't have bread flour?
Substitute all-purpose flour plus 1 tablespoon vital wheat gluten per cup, or use all-purpose flour for slightly less sturdy cookies.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.