These big cookies--loaded with chocolate chips and nuts--are a customer favorite at Krista's Kitchen Bakery/Cafe in Portage, Wisconsin. The cookie bakes crisp on the outside, cakey inside.

Source: Midwest Living


Recipe Summary

45 mins
1 min
9 mins
55 mins
78 cookies


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine all-purpose flour, cake flour, salt and baking soda. Set aside.

  • In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Add eggs one at a time, beating on medium speed after each addition until combined. Beat in vanilla until combined. Beat in as much of the flour mixture as you can with the mixer on low speed. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces and pecans.

  • Drop dough by rounded tablespoons or by using a rounded #40 ice cream scoop 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 11 minutes or until edges are lightly browned and center is set (may appear underbaked). Remove from oven. Cool on cookie sheets for 1 minute; transfer to wire racks to cool completely. Makes 78 cookies.

Nutrition Facts

151 calories; fat 9g; cholesterol 20mg; carbohydrates 17g; insoluble fiber 1g; sugars 11g; protein 2g; sodium 75mg; potassium 65mg.