Whisk together cake flour, all-purpose flour, corn starch, baking soda, and salt in small bowl; set aside.
Dark chocolate pieces, toffee bits, and pecans bring jumbo flavor to these decadent Jumbo Chocolate Chip Cookies. You won't want to share this sweet treat!
Servings and Ingredients
|½ c. cake flour|
|⅓ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee corn starch|
|¼ tsp. Hy-Vee baking soda|
|⅛ tsp. Hy-Vee salt|
|3 tbsp. Hy-Vee unsalted butter, softened|
|3 tbsp. packed Hy-Vee brown sugar|
|1 tbsp. Hy-Vee granulated sugar|
|2 tbsp. Hy-Vee large egg, beaten|
|½ tsp. Hy-Vee vanilla extract|
|½ (3.5-oz.) Zoet 57% cacoa dark chocolate bar, coarsely chopped (1/3 cup)|
|3 tbsp. Hy-Vee chopped pecans, optional|
|2 tbsp. English toffee bits , optional|
Things To Grab
- Small bowl
- Mixing bowl
- Rubber spatula
- Cookie sheet
- Parchment paper
- Cooling rack
Beat butter, brown sugar, and granulated sugar in a small mixing bowl with electric mixer on medium for 2 minutes or until light and fluffy. Beat in egg and vanilla until combined, scraping down sides of bowl as needed.
Slowly beat in flour mixture on low just until combined. Fold in chopped chocolate, pecans, and toffee bits. Cover and refrigerate for 30 minutes.
Place oven rack in center of oven. Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Divide dough into 2 large balls. Place on prepared cookie sheet 4-inches apart.
Bake for 15 to 17 minutes or until lightly browned but still soft in center. Cool on cookie sheet placed on wire rack for 15 minutes. Transfer cookies to wire rack; cool completely.
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 105mg
- Sodium: 400mg
- Total Carbohydrates: 86g
- Protein: 9g