Giant dulce de leche chocolate pecan cookie

Name: Giant dulce de leche chocolate pecan cookie
Prep time: 20 min
Cook time: 35 min
Yield: 8 à 33
Cuisine: Québécoise
Ingredients: 1 cup butter, cubed; 3/4 cup sugar; 3/4 cup compact brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk chocolate chips “Dulce de leche” by Chocolats Favoris; 1 cup chopped pecan; Caramel Swirl Ice Cream

Preparation 20 min
Cooking 35 min
Servings 8 à 33
Freezing Absolutely

In my opinion, a cookie will never be big enough for my taste. That’s why I created this giant dulce de leche chocolate pecan cookie to satisfy my stomach. I used the chocolate “Dulce de leche” by Chocolats Favoris because it is the best in the world in my opinion. On the other hand, I challenge them to do it without it containing traces of peanuts!

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Ingredients

1 cup butter, cubed
3/4 cup sugar
3/4 cup compact brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk chocolate chips “Dulce de leche” by Chocolats Favoris
1 cup chopped pecan
Caramel Swirl Ice Cream

Preparation

Preheat the oven to 350°F.
In a large 12” cast-iron skillet over low heat, add the butter and melt. Stir well to butter the entire pan. Remove from the heat, let cool for a few minutes and pour the butter into a large bowl.
Add sugar and brown sugar to butter and mix well. Set aside.
In another large bowl, add the eggs and vanilla and beat. Pour in the butter and mix.
In a large bowl, put the flour, baking powder, salt, chocolate and pecans then mix well.
Pour the butter mixture into the flour and mix well to wet all the dry ingredients.
Pour into the large pan and spread the mixture without compacting too much. Place in the oven and bake for 35 minutes or until a toothpick comes out relatively dry when pricked in the centre. Top with ice cream because it is the height of decadence!!! Eat lightly hot.

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