Supersized Chocolate Chip Cookies aka THE BEST COOKIES EVER

Seriously. These are THE best cookies ever. They might seem a bit a little labor intensive, but they are worth it. SO worth it. I have nothing else to say about these cookies except that they are phenomenal.

Make them.

Supersized Chocolate Chip Cookies
(recipe courtesy of The Healthy Flavor)
Roasted Pecan Butter:
3 heaping cups of pecans
salt to taste

Pre-heat an oven to 300 degrees and line a baking sheet parchment paper. Spread out pecans on the pan evenly, making sure not to overlap them. Bake for 12 minutes, just until starting to smell strong. Be careful not to overbake them. Remove them from the oven and pour into a food processor and add a few pinches of salt. Pulse for a full minute. Scrape the sides and pulse again for another minute or so until very smooth and creamy. Taste and add any more salt if desired. Make sure not to stop before it reaches the very velvety smooth consistency, it will be smoother than almond butter.

1 cup roasted pecan butter
1/2 cup whole wheat pastry flour
2 T cornstarch
1/4 cup + 2 T maple syrup
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan chocolate chips

Add pecan butter to a bowl with the syrup and vanilla. Stir until well combined. In a small bowl, sift together the flour, cornstarch, baking powder, baking soda and salt and whisk very well. Make sure there are no lumps. Stir the chocolate chips into the flour mixture. Now add the flour into the wet ingredients a small amount at a time, stirring until just combined. Put the bowl into the fridge for 20 minutes to chill only.

Preheat the oven to 375 degrees and line a sheet pan with parchment paper. (we reused the sheet pan and parchment on which we roasted the pecans) Depending on how creamy you pulsed your pecan butter, your batter may be a bit crumbly. If so, just press the dough together roughly with your hands by large spoonfuls. Divide the dough into 12-14 cookies only, if you want them thick and fluffy. Do not flatten or spread out the dough. Bake for 10 minutes or until just starting to turn golden brown around the edges. Do no over bake. Cool 10 minutes on the sheet pan and transfer to a cooling rack to cool completely. After they have cooled, place them on a paper towel to drain any extra pecan butter.


These can also be made gluten free! We made a batch using Better Batter in place of the whole wheat pastry flour and it worked wonderfully!
Gluten Free version

These cookies are soft, chewy, tasty and completely wonderful. The pecan butter gives them such a rich, nutty flavor. I can’t get enough of these cookies. You will love them! Believe me!


6 thoughts on “Supersized Chocolate Chip Cookies aka THE BEST COOKIES EVER

  1. Thank you SO much for featuring my recipe and your kind words!! I’m super thrilled you loved them so much. Discovering that pecan butter to put in my cookies might be the greatest thing I’ve ever done, lol! We, too, can’t get enough of them!! Yours turned out wonderful and big and fluffy! Thanks again! šŸ™‚

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