Giant dulce de leche chocolate pecan cookie

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



  • 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



  • 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.