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Smash Cookies

These gigantic cookies are meant to be served warm and slightly underbaked - you get that toasty, almost raw cookie dough texture. The secret is making huge balls of dough; smaller ones won't have the same consistency.
prep time20 minutes
cook time14 minutes
resting or cooling time1 day 12 hours
total time1 day 12 hours 34 minutes
Print Recipe

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.

Notes

For thicker cookies, chill dough 24-36 hours before baking.