Ingredients (~18 cookies)
- 5 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp kosher salt
- 1 1/4 cups unsalted butter, melted and slightly cooled
- 3 1/3 cups lightly packed brown sugar
- 1 Tbsp pure vanilla extract
- 3 eggs, room temperature
- ~7 oz bittersweet chocolate, finely chopped or chips
- 1 1/2 cups toasted pecan pieces
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set this aside.
Combine Wet Ingredients and Make the Dough
In a large bowl, whisk together the melted butter, brown sugar, and vanilla until uniformly mixed.
Add the eggs one at a time, whisking until they’re incorporated.
With a wooden spoon, mix in the flour mixture all at once until just incorporated. The dough should be quite thick but not dry.
Add the chopped chocolate and pecan pieces.
Shape Into Baseball-Sized Dough Balls and Chill
Line a baking sheet with parchment paper.
Press together roughly shaped 4 oz dough balls – they should be the shape of a baseball. Don’t flatten them at all.
Refrigerate the dough balls on the prepared baking sheet for at least 1 hour.
If you have time, let them sit for 24-36 hours; the cookies will be even thicker this way.
After they’re chilled, you can bake them or freeze the dough balls for later.
Bake at ~375F Convection
Preheat your oven to ~375F convection or ~400F regular bake.
Double up two baking sheets and line with parchment paper. The double sheets prevent the bottoms from over-browning in the hot oven.
Space 6 chilled dough balls evenly on the prepared doubled baking sheets; leave ~2 inches between them so they can be smashed after baking.
Bake one sheet at a time in the middle of the oven for ~12-14 minutes or until golden brown on the outside but still soft in the center.
Smash While Hot and Cool
Remove the sheets from the oven and while they’re still hot, gently smash the cookies with a metal spatula so they’re ~1 inch thick disks.
Allow the cookies to cool for ~5 minutes on the baking sheets, then move to a cooling rack.
Serve slightly warm or at room temperature.
Smash Cookies
Ingredients
Ingredients (~18 cookies)
- 5 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp kosher salt
- 1 1/4 cups unsalted butter, melted and slightly cooled
- 3 1/3 cups lightly packed brown sugar
- 1 Tbsp pure vanilla extract
- 3 eggs, room temperature
- ~7 oz bittersweet chocolate, finely chopped or chips
- 1 1/2 cups toasted pecan pieces
Instructions
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk melted butter, brown sugar, and vanilla until mixed.
- Add eggs one at a time, whisking thoroughly.
- Mix in flour mixture until just incorporated.
- Fold in chopped chocolate and pecan pieces.
- Form 4 oz dough balls resembling baseballs.
- Refrigerate dough balls on parchment-lined sheet for at least 1 hour.
- Preheat oven to 375F convection.
- Double up baking sheets with parchment paper.
- Space 6 chilled dough balls evenly, leaving 2 inches between them.
- Bake one sheet at a time for 12-14 minutes until golden brown outside but soft inside.
- Immediately smash hot cookies with metal spatula to 1-inch thick disks.
- Cool 5 minutes on baking sheet, then transfer to cooling rack.