Nothing says “I love you” quite like a thick giant gooey chocolate cookie! Especially one that’s this rich and decadent… and is naturally gluten-free. If you’ve followed along you’ve probably noticed that I post gluten-free recipes every once in a while. Sometimes those recipes are a happy accident, other times it’s totally intentional. Like when I have little or no flour… or when I just want to experiment for my readers 🙂 Either way, these cookies are a new favorite of mine. I love the crunchy nuts, the oozing chocolate and the flecks of sea salt on top. They’re pretty amazing!
Did I mention that they’re XL too? Yep. I used a #20 scoop (that’s 3.5 tbsp.) to form these cookies and I’m not apologizing. They’re big, but trust me, they’re that way for good reason. You’ll have to restrain yourself from eating more than just one! If you’re not big on pecans, you can easily swap them out for walnuts, pistachios or even almonds. Whatever you choose they’ll taste just as delicious!
The dough for these cookies is relatively easy to make. It does require some double boiler action. Although I guess you could skip that step and do it in the microwave, just don’t burn your chocolate! Once your butter and chocolate is nice and smooth, you’ll incorporate it into the remaining ingredients. Granulated sugar, brown sugar, cornstarch, baking powder, salt, eggs and vanilla. When that’s all mixed up all that’s left to do is fold in some reserved chocolate chips along with the chopped pecans. Cover the dough up, pressing a piece of plastic wrap directly on top of it, then chill if for at least 3 hours, preferably overnight. Why? Because the dough is more like batter and it desperately needs to firm up! Letting it rest is the key to the overall taste and texture of these cookies, so PLEASE don’t skip that step or you’ll end up with an extremely flat mess!
Bake these cookies for 9 minutes or until they start to crack on top and you can see that the edges are firm. Remove them, sprinkle them with a few flecks of sea salt (Maldon is my favorite) and then let them sit on the baking sheets for another 8 minutes to set. After the 8 minutes, transfer them to a wire rack to cool completely… then enjoy!!! If you’re a chocoholic like me, I know you’re going to love these cookies! Happy baking!!!
Flourless Salted Pecan Chocolate Cookies Recipe
- 2 cups dark chocolate chips - (60% or higher)
- 3 Tbsp butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 Tbsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/2 tsp pure vanilla extract
- 1/4 cup lightly toasted pecans - coarsely chopped *
- sea salt flakes - optional
- In a double boiler (or a bowl set over a saucepan filled with a few inches of water), place 1½ cups of the chocolate chips in the bowl along with the butter. Using a spatula, stir until the mixture is smooth. Turn the heat off, but leave the mixture to sit over the water.
- In a medium size mixing bowl or the bowl of a stand mixer, combine the sugars, cornstarch, baking powder, and kosher salt. Add the eggs and vanilla, beat just until incorporated.
- Add in the melted butter and chocolate mixture, beat until smooth. Using the spatula, fold in the remaining ½ cup chocolate chips and the pecans. Cover the bowl with plastic wrap so that it touches the surface of the dough. Place in the refrigerator to rest and chill for at least 3 hours, preferably overnight.
- Preheat the oven to 350 degrees, line a baking sheet with parchment paper or a baking mat.
- Using a large cookie scoop (#20 or approximately 3.5 tbsp.), form balls of dough (the batter won't be super thick, think ice cream consistency. Place on the prepared baking sheet (only 6 per sheet) then gently press the tops of the dough to flatten them, they should still be about ¾" thick.
- Place in the oven and bake for 9-10 minutes, rotating the sheet halfway through. The cookies are done when they just start to crack on top and the edges are firm. They will look slightly underbaked, that's ok. Remove from the oven, sprinkle with sea salt and allow the cookies to cool on the baking sheet for 8 minutes. This helps them firm up so don't remove them too soon! Transfer to a wire rack to cool completely.
-To make these a standard size, use a regular cookie scoop (#40 or 1.5 tbsp.) and bake for 7-8 minutes. The yield will be about 2 dozen.
-To make this recipe even more decadent, try browning the butter or adding a pinch of espresso powder!
Recipe source: slightly adapted from Dominique Ansel: Secret Recipes