Here are the ingredients that you will need in order to make these monster cookies:
- 4 sticks butter, unsalted
- 1 tablespoon lemon zest
- 1 cup + 2 tablespoon light brown sugar
- 1 ¼ cup sugar
- 4 eggs
- 2 ¾ cup Sonora flour (or whole wheat flour)
- 4 ¼ cup all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon salt
- 3 ½ cups dark chocolate
- 3 ¼ cup nuts, chopped
Or if you want to half the recipe:
- 2 sticks butter, unsalted
- 1/2 tablespoon lemon zest
- 1/2 cup + 1 tablespoon light brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 cup, 6 tablespoons Sonora flour (or whole wheat flour)
- 2 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 tablespoon salt
- 1 and 3/4 cups dark chocolate
- 1 and 3/4 cup nuts
Here are the directions that you need to follow for this recipe:
First, you need to gather all of your ingredients and then preheat the oven to 400 degrees.
In the bowl of a stand mixer, cream together the butter and both sugars for about five full minutes on medium speed, until the mixture is fully combined and smooth. Then, add all of the eggs (one at a time if you want) and the lemon zest to the bowl. Now, you want to cream all of these ingredients together for about three minutes until everything is fully combined.
Now, with a rubber spatula, scrape down the sides of the mixing bowl. In a separate bowl, you need to combine all of the flours, baking soda and salt. Then, you want to add these dry mixture to the butter mixture. Carefully mix both the wet and dry mixtures together until they are just barely incorporated. Try not to over mix, and you can just use a spatula instead of the stand mixer if you want.
Now, after it combines, use the spatula again to scrape down the sides of the mixing bowl. Then, combine all of the chocolate and nuts, then add them all to the cookie batter. Mix for about one minute or until fully incorporated.
Now, you want to scoop the cookies into huge chunks (about the size of a large spoonful or a large cookie scoop), and place them on a sheet tray. Allow them to chill for 5 minutes. Now, bake them for 6 minutes (rotating the sheet pan in the oven halfway through baking to ensure an even bake). Now, you can serve the cookies warm or store them in an airtight container on the counter for up to 5 days.
