Name: Giant Chocolate Caramel Pecan Cookie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 1 3/4 cup (265 g) unbleached all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup (170 g) unsalted butter, melted; 1 cup (210 g) brown sugar, lightly packed; 2 egg yolks; 2 tsp (10 ml) vanilla extract; 8 oz (225 g) dark chocolate, chopped; 1/4 cup (60 ml) caramel; 1/2 cup (50 g) roasted pecans, chopped

Preparation

- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 13 x 9-inch (33 x 23 cm) rectangular baking dish and line with parchment paper, letting it hang over both sides.
- In a bowl, combine the flour, baking soda and salt.
- In a larger bowl, use a wooden spoon to combine the butter, brown sugar, egg yolks and vanilla, stirring until the mixture is smooth. Stir in the flour mixture and 5 oz (140 g) of the chocolate. Spread the batter evenly in the prepared baking dish.
- Bake until the sides are golden, about 20 minutes. Let cool on a wire rack for 30 minutes before removing from the dish.
- Drizzle the caramel over the cookie. Top with the pecans and the remaining chocolate. Cut into squares. They will keep in an airtight container for up to 3 days at room temperature.

Giant Chocolate Caramel Pecan Cookie

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan