Giant Dark Chocolate Cookie with Espresso and Toasted Pecans
Learn how to make the giant cookie of your dreams! This huge cookie is filled with dark chocolate, toasted pecans, and espresso. It’s gooey, rich, and decadent.
- Skill Level: Intermediate
- Techniques Used: Brown Butter for Baking, Creaming Method for Cookies, How to Toast Pecans
Giant cookies are what dreams are made of! You could almost call this a cookie cake but it’s more rustic than a perfectly round cookie. Plus there’s no need to add frosting to this cookie. It’s already so rich and decadent there’s nothing else you need besides a glass of cold milk to wash it down.
This giant cookie is perfect for sharing- or not!
How to make a giant cookie
Our giant cookie will start by making browned butter. Doing so will add richness, nuttiness, and a hint of caramel. The butter is browned at least several hours before making the cookies so that it has time to cool before being added to the dough. You can also brown the butter the night before.
Step 1: Brown the Butter
Cut the butter into pieces and place in a saucepan over medium-low heat and melt. Stir frequently and keep an eye on it. You will start to smell the butter when it is getting close to browning. If it is bubbling too much, turn it down to low heat. It will smell nutty and then will start turning an amber color. You want it to be a fairly deep amber color, but watch it closely because it can burn quickly. This whole process only takes about 5 minutes since it’s a small amount of butter.
After the butter is brown, remove it from the heat and let it cool to room temperature. You don’t want to use hot or even warm butter in this recipe because you won’t be able to cream it with the sugar and it will result in a really greasy cookie. It took mine about 1 1/2 hours to come to room temperature and to re-solidify.
Step 2: Toast the Pecans
To toast pecans, put them in a dry pan over medium heat. Stir occasionally, paying close attention so they don’t burn. The pecans will become very fragrant once they are toasted. Remove from heat and allow to cool before making the dough.
Step 3: Cream the Butter and Sugar
Once the butter has come to room temperature, cream it together with the brown sugar either using a hand-held mixer or stand mixer with the paddle attachment. Beat until pale in color and fluffy. Since it’s a small amount of butter and sugar, you will need to scrape down the bowl every so often while beating.
Mix in the egg and vanilla extract. Scrape down the bowl again until fully combined.
Step 4: Mix in the Dry Ingredients
In a separate medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the mixer. Mix until fully combined but do not over-mix or you will have a chewy, dense cookie.
Step 5: Add the Mix-Ins
Fold in the toasted pecans and chocolate chips to the batter using a rubber spatula.
Step 6: Scoop the Dough
Pile the cookie dough into one ball onto a parchment-lined baking sheet. Spread out with the back of a spoon or spatula until it’s about 1- 1 1/2 inches (2.5-4 cm) thick.
Top with a few more chocolate chips.
Step 7: Bake
Bake for 16-18 minutes on 350ºF (180ºC). When it’s done, you will notice that the edges will be slightly crisp to the touch and the middle will be slightly underdone. The cookie will continue to set while it’s cooling.
How to make Smaller Cookies
You can easily convert this recipe into smaller, traditional size cookies. Instead of piling the dough into one giant ball, scoop it out into 8 smaller mounds of dough. This smaller size of cookie only needs to bake for about 10-12 minutes.
These cookies are filled with all my favorite things: brown butter, dark chocolate, espresso, and toasted pecans.
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other unique cookie recipes!
Giant Dark Chocolate Cookie with Espresso and Toasted Pecans
A giant cookie filled with dark chocolate, toasted pecans, and espresso. This cookie is huge, gooey, rich and decadent.
- 56 grams (4 tablespoons, ½ stick) unsalted butter
- 50 grams (½ cup) chopped pecans
- 100 grams (½ cup) brown sugar, light or dark
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 20 grams (¼ cup) dark chocolate cocoa powder (or dutch processed cocoa powder)
- 75 grams (½ cup + 2 tablespoons) all-purpose flour
- 75 grams (½ cup) chocolate chips (semi-sweet or dark), plus more for topping
- Brown the Butter: At least 1 ½- 2 hours before baking the cookie, cut the butter (56 grams, 4 tablespoons) up into small pieces and put it in a saucepan over medium-low heat. Allow the butter to melt and start boiling. Turn down the heat to low if it's bubbling too much. Stir frequently until the butter turns golden brown and smells nutty. Pour the brown butter into a bowl and set aside to cool until solid.
- Toast the Pecans: Put the chopped pecans (50 grams, ½ cup) in a dry pan and place over medium heat. Stir frequently for a few minutes until the nuts smell toasty. Remove from the heat to cool before making the dough.
- Prep: Preheat the oven to 350ºF (180ºC). Line a sheet pan with parchment paper and set aside.
- Cream: In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the cooled & solidified browned butter and brown sugar (100 grams, ½ cup) on medium/high speed until light and fluffy, about 3 minutes. Since it's a small amount of butter and sugar you will need to stop and scrape down the bowl periodically.
- Add Egg and Vanilla: Add the egg (1 large) and the vanilla extract (1 ½ teaspoons) and mix until incorporated.
- Add Dry Ingredients: In a separate medium sized bowl, whisk together the baking powder (1 teaspoon), espresso powder (½ teaspoon), salt (½ teaspoon), cocoa powder (20 grams, ¼ cup), and flour (75 grams) until evenly distributed. With the mixer on low, slowly add in the dry ingredients and mix until just absorbed, only about 15-20 seconds. You don't want to over-mix the dough.
- Add Mix-Ins: Add in the chocolate chips (75 grams, ½ cup) and the toasted chopped pecans. Fold in until evenly distributed. The dough will be very thick.
- IF MAKING THE LARGE COOKIE: Mound the dough into a large ball on a baking sheet lined with parchment paper. Use the back of a spoon or spatula to smooth out the dough into a round disc about 1- 1 ½ inches (2.5- 4 cm) thick. Top with a few more chocolate chips and bake for 16-18 minutes until set. The edges will be slightly crisp while the middle looks slightly underbaked.
- IF MAKING INDIVIDUAL COOKIES: Scoop 8 balls of dough on a baking sheet lined with parchment paper. Top each mound with a few more chocolate chips and bake for 10-12 minutes until the edges are set and the middles look slightly underbaked.
- Cool: Allow to cool on the baking sheet for at least 5 minutes before removing.
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26 Comments on “Giant Dark Chocolate Cookie with Espresso and Toasted Pecans”
HAPPY Birthday! I'm a firm believer in celebrating every possible moment, including birthdays!
Mine was Sunday- I turned 33. My wifey took me out for a nice Indian dinner, and made me a coconut dulce de leche cake- from scratch! A big deal for her, I'm the cook in our house! It was delightful, and nice to not have to cook anything on my birthday!
She's getting me back though- her birthday is in 2 weeks, and I have to make eggs Benedict, and French onion soup with your bread bowls for dinner! 🙂 A lot of cooking, but I'm looking forward to it! Especially the soup.
You two are just the sweetest! My hubby took me out for Indian food last night too. Mostly because there is a restaurant in our apartment building lobby and it was too snowy and cold to go anywhere else, but it was delicious!
Happy late birthday to you! The day full of food you have planned for your wife sounds amazing! I think anyone would love to be a part of those meals!
Oh, and this giant cookie looks DIVINE. I ate a giant chocolate chipper the other night for dinner! 🙂
I love that you eat cookies for dinner. Totally approve of that!
happy birthday! just want you to know that here in my store here in stockholm i use your recipes religiously! every sunday i try to bake a new batch of cookies to have for the week and as often as possible i use your recipes.
on facebook you can see my store…larrys corner…and here is a link to my wife’s food blog. you might enjoy.
anyhows..happy birthday and THANKS FOR THE COOKIES!!
What a sweet comment! Thanks Larry! I’m so glad you like my cookie recipes! I will keep them coming for sure!
Happy Birthday! It’s my dad’s birthday today as well, and he isn’t much of a cake person either – he’d be happier with homemade banana pudding or a cannoli… This cookie looks unreal, and I love the addition of espresso powder – I always include some sort of coffee element whenever I bake with chocolate. Enjoy the rest of your day!
Thanks Brittany! And happy birthday to your dad too!
Doesn’t espresso just make all things chocolate even better? I definitely think so.
OHMYGOODNESS! I support your decision of giant cookie over cake for your birthday, totes the right decision. Especially when I stare at those photos of the chocolatey gooey gooodnesss aghhhhhh
Thank you pretty lady! I miss you! I would love to try and make it up to New York before you leave but with school and work it makes it so difficult. We will definitely try to plan a weekend or something.
Happy belated birthday! My son turned 6 yesterday, and together we made a homemade Funfetti cake. I’m not the best at decorating cakes, but he seemed to like it just fine. I’d prefer a giant cookie myself–Especially something with a lot of chocolate!
Happy birthday to your son! I bet it tasted great! It really doesn’t matter how it looks. That is always the appeal of cookies to me though. You don’t usually have to decorate them!
Gorgeous cookie! I would love to have that for my birthday. The bigger the better for your special day!
I applaud your honesty about the fact that you really do not like cake, Bettie! And, I think that photo of your cat is really beautiful. Love your blog.
Happy Birthday, and this sounds simply amazing!!
This sounds yummy. How much vanilla is needed? It is listed in the instructions but I didn’t see it in the ingredients list. Can’t wait to try this.
Hi Leslie! Thanks for bringing this to my attention! It’s 1/2 TBSP. I edited the recipe!
Looks like a real awesome cookie and can’t wait to try it this weekend. I’ve tried your other cookie recipes and they never failed to earn rave reviews. Of course, I always tell friends where I get the recipes and direct them to your blog. 🙂 Please keep the recipes coming!
One thing though, instant espresso powder is very difficult to find where I come from. Could you please recommend a substitute? Would instant coffee suffice? Or maybe some dark brewed coffee? Please let me know. Looking forward to sharing this with the hubby! Thanks!
Happy Belated Birthday! What gal wouldn’t love a soft, gooey, chocolate-y cookie on her birthday? This is one good lookin’ cookie.
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Can this recipe be doubled ?( giant cookie)
You bet! You will need to cook it for longer but at the same temp.