Giant chocolate, pecans and cranberries cookie with caramel topping
Ingrédients
½ cup (125 ml) of unsalted butter, kept at room temperature
½ cup (125 ml) of brown sugar
¼ cup (60 ml) of white sugar
1 egg
1 tbsp (15 ml) of vanilla extract
1 ½ cup (375 ml) of unbleached all-purpose flour
½ tsp (2.5 ml) of baking soda
¼ tsp (1 ml) of salt
½ cup (125 ml) of dark chocolate, coarsely chopped
½ cup (125 ml) of Whole Dried Cranberries, sweetened with cane sugar
⅓ cup toasted pecans, chopped
¼ cup (60 ml) of caramel, to garnish
We tell you – you won’t get over this recipe! It’s a giant shareable cookie with chocolate, pecans and cranberries, that can be cut in wedges like a cake. We serve it with a caramel topping, because it’s even more delicious that way!
Les étapes
Place the grill in the middle position. Preheat the oven to 350 °F. Cover a cookie plate with parchment paper.
Place the grill in the middle position. Preheat the oven to 350 °F. Cover a cookie plate with parchment paper.
In a bowl, whisk the butter with sugar and brown sugar for 1 minute. Add the egg and vanilla. Whisk again.
In a bowl, whisk the butter with sugar and brown sugar for 1 minute. Add the egg and vanilla. Whisk again.
Gently fold in the flour, baking soda and salt. Add chocolate chips, cranberries and pecans, and mix until homogeneous.
Gently fold in the flour, baking soda and salt. Add chocolate chips, cranberries and pecans, and mix until homogeneous.
Pour the mix on the cookie plate. With your hands, form a giant 9 inch diameter cookie. Cook in the oven for about 10 minutes or until the edge of the cookie reaches a golden color.
Pour the mix on the cookie plate. With your hands, form a giant 9 inch diameter cookie. Cook in the oven for about 10 minutes or until the edge of the cookie reaches a golden color.
Let it cool completely on the cookie plate. Pour a drizzle of caramel on the cookie. Cut in wedges.
Let it cool completely on the cookie plate. Pour a drizzle of caramel on the cookie. Cut in wedges.
Recommendations
Cookie wedges can be kept 3 days in an airtight container at room temperature.