Baker Bettie

Giant Dark Chocolate Cookie with Espresso and Toasted Pecans

Recipe for a giant dark chocolate cookie with toasted pecans and espresso. This cookie is huge, gooey, rich and decadent.

Huge Dark Chocolate Cookie with Espresso and Toasted Pecans

Today I turn 28. It isn’t a big deal. Just another day really. But it’s kind of a thing to at least sort of celebrate your birthday. And numerous people told me I should make my own cake.

So I had plans of doing that. I got all the stuff. I had the cake recipe and frosting recipe all mapped out and I was ready to bake a cake. Except I wasn’t.

Huge Dark Chocolate Cookie with Espresso and Toasted Pecans with a bite taken out

I just don’t know what it is with me and cake. I just don’t love it. I would even venture to say that I usually don’t like it at all. And do not even get me started on cupcakes.

I think it is safe to say that you will never see a cupcake recipe on this blog. That cake to frosting ratio. Eeeek! Horrifying. I just can’t.

Huge Dark Chocolate Cookie with Espresso and Toasted Pecans with a bite being pinched off with my hand

So the cake I had planned will get made. Because I need to challenge myself as a baker and I am definitely not confident with cakes. But for today I made myself a cookie. Well, a cookie to share. A cookie that is almost the size of a small cake.

A cookie that is filled with all my favorite things like brown butter, and dark chocolate, and espresso, and toasted pecans. A cookie that could totally be made into 6 or 8 smaller cookies if you wanted. But making it all together as one big mass keeps it really thick and gooey in the middle.

It is almost a cookie/brownie hybrid. And since I’m embracing the sort of celebrating my birthday thing I went ahead and embraced the typical birthday attitude too. “It’s my birthday, I do what I want!”

Upclose of the gooey Huge Dark Chocolate Cookie with Espresso and Toasted Pecans

The rosemary cake with lemon cream cheese frosting will get made this weekend and will be up soon. And I’m sure it will be delicious and challenging and I hope I can make it beautiful.

But today I’m snowed in with my hubby and we are lounging with the kitties and watching movies and eating the rest of this cookie together. Perfect birthday in my opinion.

I even woke up to a birthday present from the cats this morning. I could hear them working hard on it all through the night. It’s a collaborative deconstructive art piece. It’s just beautiful. Here is Shadow posing with it.

My calico cat, Shadow, sitting in a cardboard box that she chewed up

So thoughtful of them…

If you are in part of the country that got the big storm last night I hope you are safe and warm and cozy today! This is a perfect day to stay in and bake and binge watch something on Netflix. Have a fantastic weekend!

One Year Ago: 
Pan Roasted Brussels Sprouts with Dates and Smoked Almonds

Two Years Ago: 
Oven Roasted Tomatoes with Onion Hash, Fried Egg, and Sausages

Huge Dark Chocolate Cookie with Espresso and Toasted Pecans with a spoon taking out a bite

Huge Dark Chocolate Cookie with Espresso and Toasted Pecans with a bite taken out with a spoon

Giant Dark Chocolate Cookie with Espresso and Toasted Pecans

Yield: 1 Giant Cookie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe for a giant dark chocolate cookie with toasted pecans and espresso. This cookie is huge, gooey, rich and decadent.


  • 4 TBSP butter, browned and cooled slightly
  • 1/2 cup dark brown sugar
  • 1/2 TBSP vanilla
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp instant espresso powder
  • 1/2 tsp salt
  • 1/4 cup dark chocolate cocoa powder (or dutch processed cocoa powder)
  • 1/2 cup + 2 TBSP all-purpose flour
  • 1/2 cup dark chocolate chips, plus more for topping
  • 1/2 chopped pecans, toasted


  1. Preheat oven to 350F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and the brown sugar. Add in the egg and mix until incorporated. Mix in the vanilla.
  3. In a separate medium bowl, whisk together the baking powder, espresso powder, salt, cocoa powder, and flour.
  4. With the mixer on the slowest setting, slowly mix in the dry ingredients. Mix until just incorporated. Do not overmix. Fold in the chocolate chips and toasted pecans.
  5. IF MAKING THE LARGE COOKIE: Mound the dough into a large ball on a baking sheet lined with parchment paper. Top with a few chocolate chips and bake at 350F for 16-20 minutes until set. Allow to cool on the baking sheet.
  6. IF MAKING INDIVIDUAL COOKIES: Mound 6 or 8 balls of dough on a baking sheet lined with parchment paper. Top each mound with several chocolate chips and bake at 350F for 10-12 minutes until the edges are set and the middles look slightly underbaked. Allow to cool on the baking sheet for at least 5 minutes before removing.
Nutrition Information:

Amount Per Serving: Calories: 1514


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24 comments on “Giant Dark Chocolate Cookie with Espresso and Toasted Pecans”

  1. 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!

  2. Oh, and this giant cookie looks DIVINE. I ate a giant chocolate chipper the other night for dinner! 🙂

  3. 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!!

  4. 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.

  5. 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.

  6. 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!

  7. Gorgeous cookie! I would love to have that for my birthday. The bigger the better for your special day!

  8. 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.

  9. Happy Birthday, and this sounds simply amazing!!

  10. 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.

  11. Happy birthday!

    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!

  12. 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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