Get the Recipe:
Loaded Chocolate Chip Cookies
Big, thick, loaded chocolate chip cookies are packed with two kinds of chocolate, buttery toffee, and crunchy pecans. Crisp at the edges and soft and chewy in the center, these bakery-style cookies are loaded with flavor and texture.
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened but still cool (NOT room temperature)
- 1 cup (200 g) firmly packed light brown sugar
- ⅓ cup (67 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 6 ounces (170 g) semisweet or bittersweet chocolate (or a mix), roughly chopped
- ¾ cup (128 g) milk chocolate chips
- ½ cup (70 g) toffee bits
- ¾ cup (about 80 g) chopped pecans, optionally toasted
- plus more chocolate and flaky salt for topping
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Instructions
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until combined and creamy (2-3 minutes). Don’t over-whip.
- Add the egg, egg yolk, and vanilla. Mix until combined.
- Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined or a few small streaks of flour remain.
- Fold in the chopped chocolate, chocolate chips, toffee bits, and pecans.
- Scoop the dough into large portions using about 3 tablespoons of dough per cookie. Keep the dough mounded, tall, and rustic rather than rolling it smooth.
- Place the scooped dough onto a lined baking sheet (or plate) and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Place the cookies about 3 inches apart on the prepared pans (5-6 cookies per pan). Bake one pan at a time for 14 to 17 minutes, or until the edges are browned and set while the centers still look slightly underdone.
- Immediately after baking, add a few more chocolate pieces to each cookie and sprinkle with flaky salt if you like.
- Let the cookies cool on the pan for 10 minutes before transferring to a wire rack to continue cooling.
Notes
- Butter: The butter should be softened but still slightly cool. It should give when pressed but still hold its shape and shouldn't look shiny or greasy.
- Chocolate: Use semisweet chocolate, bittersweet chocolate, or a combination. Roughly chopping it creates irregular pieces that melt into pockets throughout the cookies.
- Pecans: Toasting the pecans is optional but adds deeper nutty flavor.
- For bakery-style tops: Keep the portions tall and rough rather than rolling them smooth. For extra craggy tops, split each mound and press the halves back together with the broken sides facing up.
- Chilling: Chill the shaped dough for at least 1 hour. If your kitchen is warm or the dough still feels soft, give it longer; I usually chill it for at least 2 hours in summer.
- Storage: Store in an airtight container at room temperature up to 4 days.
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