Reviews (2)
Add Rating & Review
60 Ratings
5 star values:
16
4 star values:
23
3 star values:
14
2 star values:
3
1 star values:
4
Martha Stewart Member
Rating: 1 stars
10/25/2019
Very disappointed in this recipe. Directions followed exactly, but the cookies spread out too much, were thin and greasy; however, flavor was good. I called the King Arthur Flour hot line for help and it was suggested that I add more flour and bake at a slightly higher temperature. I did this, and the cookies didn't spread as much. Too much trouble for just an average cookie - big disappointment.
Martha Stewart Member
Rating: 5 stars
08/04/2018
these cookies are decadent. could i prepare the dough ahead of time and bake a day or two after?
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Giant White-Chocolate Pecan Cookies
Credit:
Lennart Weibull
Recipe Summary
Yield: Makes about 10
Ingredients
Ingredient Checklist
1 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 stick plus 6 tablespoons unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 large egg, plus 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces white chocolate, chopped into 1/2- to 3/4-inch pieces
8 ounces pecans, toasted and coarsely chopped
Gallery
Giant White-Chocolate Pecan Cookies
Credit:
Lennart Weibull
Recipe Summary
Yield: Makes about 10
Gallery
Giant White-Chocolate Pecan Cookies
Credit:
Lennart Weibull
Giant White-Chocolate Pecan Cookies
Credit:
Lennart Weibull
Giant White-Chocolate Pecan Cookies
Recipe Summary
Yield: Makes about 10
Recipe Summary
Yield: Makes about 10
Yield: Makes about 10
Makes about 10
Ingredients
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 stick plus 6 tablespoons unsalted butter, room temperature
- 1 1/4 cups packed dark-brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg, plus 1 large egg yolk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces white chocolate, chopped into 1/2- to 3/4-inch pieces
- 8 ounces pecans, toasted and coarsely chopped
Directions
Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
Cook’s Notes
Reviews (2)
Add Rating & Review
60 Ratings
5 star values:
16
4 star values:
23
3 star values:
14
2 star values:
3
1 star values:
4
Martha Stewart Member
Rating: 1 stars
10/25/2019
Very disappointed in this recipe. Directions followed exactly, but the cookies spread out too much, were thin and greasy; however, flavor was good. I called the King Arthur Flour hot line for help and it was suggested that I add more flour and bake at a slightly higher temperature. I did this, and the cookies didn't spread as much. Too much trouble for just an average cookie - big disappointment.
Martha Stewart Member
Rating: 5 stars
08/04/2018
these cookies are decadent. could i prepare the dough ahead of time and bake a day or two after?
Reviews (2)
Add Rating & Review
60 Ratings
5 star values:
16
4 star values:
23
3 star values:
14
2 star values:
3
1 star values:
4
Add Rating & Review
60 Ratings
5 star values:
16
4 star values:
23
3 star values:
14
2 star values:
3
1 star values:
4
60 Ratings
5 star values:
16
4 star values:
23
3 star values:
14
2 star values:
3
1 star values:
4
60 Ratings
5 star values:
16
4 star values:
23
3 star values:
14
2 star values:
3
1 star values:
4
- 5 star values:
- 16
- 4 star values:
- 23
- 3 star values:
- 14
- 2 star values:
- 3
- 1 star values:
- 4
Martha Stewart Member
Rating: 1 stars
10/25/2019
Very disappointed in this recipe. Directions followed exactly, but the cookies spread out too much, were thin and greasy; however, flavor was good. I called the King Arthur Flour hot line for help and it was suggested that I add more flour and bake at a slightly higher temperature. I did this, and the cookies didn't spread as much. Too much trouble for just an average cookie - big disappointment.
Martha Stewart Member
Rating: 5 stars
08/04/2018
these cookies are decadent. could i prepare the dough ahead of time and bake a day or two after?
Martha Stewart Member
Rating: 1 stars
10/25/2019
Very disappointed in this recipe. Directions followed exactly, but the cookies spread out too much, were thin and greasy; however, flavor was good. I called the King Arthur Flour hot line for help and it was suggested that I add more flour and bake at a slightly higher temperature. I did this, and the cookies didn't spread as much. Too much trouble for just an average cookie - big disappointment.
Rating: 1 stars
Rating: 5 stars
08/04/2018
these cookies are decadent. could i prepare the dough ahead of time and bake a day or two after?
Rating: 5 stars
All Reviews for Giant White-Chocolate Pecan Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Giant White-Chocolate Pecan Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
