I’ve nicknamed these “Chocolate Therapy Cookies.” Giant chocolate cookies with bittersweet chocolate chips, pecans and craisins. 6 inches across (I don’t mess around.) I recommend that you use the good stuff in these treats; if you’ve got bittersweet chocolate chips or chunks around (60% or higher) they really make a big difference. These cookies were a little lumpy and not perfectly round, but if you’re in need of some chocolate therapy, they’re just right!
Giant Double-Chocolate Cranberry Pecan Cookies
Makes 20 giant cookies
1 1/2 cup all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 1/2 cup sugar
2 oz. chopped pecans (1/2 cup)
2 oz. Craisins (1/2 cup)
5 oz. bittersweet chocolate chips
1/4 cup sugar for dipping (only 0.6 oz of this will be used and this amount is included in the nutrition calculation)
Prepare baking sheets by covering with parchment paper or Silpat.
Mix flour, cocoa, baking powder, baking soda and salt in a small bowl. Set aside.
Use stand mixer to cream butter. Add eggs, vanilla and sugar and mix well. Add flour mixture on low speed until combined. Stir in pecans, Craisins and chocolate chips.
Chill batter at least one hour.
Scoop batter in 1/4-cup amounts and roll into balls. Dip into sugar, then place on parchment, leaving plenty of space between cookies. These will spread! I only placed 6 cookies on a baking sheet, and some of them still wound up touching after baking. That didn’t affect the taste, though.
Use your hand or the bottom of a glass to flatten cookies just a bit on the baking sheet.
Bake 14 minutes at 350. Allow to cool on pan at least 5 minutes before removing to a wire rack.