American

Baseball Cookies From 'Texture Over Taste'

by:
November 13, 2023
3.5
2 Ratings
Baseball Cookies From 'Texture Over Taste'
Photo by Food52
  • Prep time 10 minutes
  • Cook time 10 minutes
  • makes 4
Author Notes

These cookies are literally the size of a baseball; they’re not meant to be eaten at a baseball game. But there’s nothing stopping you from doing that if you want to. You do you. —Food52

Test Kitchen Notes

Reprinted from Taste Over Texture from DK, a Division of Penguin Random House LLC. Copyright © 2023 by Joshua Weissman —Food52

What You'll Need
Watch This Recipe
Baseball Cookies From 'Texture Over Taste'
Ingredients
  • 1 1/2 cups (335 grams) unsalted butter, slightly softened
  • 1 cup (185 grams) light brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 2 large egg
  • 1 egg yolk
  • 1 1/2 cups (195 grams) cake flour
  • 2 cups (300 grams) all-purpose flour
  • 1 tablespoon (10 grams) cornstarch
  • 3/4 teaspoon (4 grams) baking soda
  • 1 teaspoon fine sea salt
  • 3 cups (450 grams) chocolate, roughly chopped
  • 2 cups (240 grams) pecans, roughly chopped
Directions
  1. Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper and lightly coat with cooking spray.
  2. In a large bowl, combine the butter, brown sugar, and granulated sugar. Use a handheld mixer to combine the ingredients for 2 to 3 minutes, or until creamy. One at a time, beat in the eggs and then the egg yolk, beating well after each addition.
  3. In a separate large bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and fine sea salt until thoroughly combined. Stir the flour mixture into the butter mixture until just combined and then fold in the chocolate and pecans.
  4. Divide the dough into 4 evenly sized pieces and then shape the pieces into balls that are about 7 to 8 ounces (200 to 230g) each. (Yeah, they’re big.) Evenly space 4 cookie balls on the two baking sheets. Bake for 9 to 12 minutes or until golden brown on top and just set. Remove from the oven, and set aside to rest for 10 minutes. Enjoy!
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3 Reviews

Ant
Ant June 27, 2024
I can confirm that this recipe makes 8 cookies of 230g (actually more) each. The cookies absolutely did not bake in 12 minutes. I ended up baking them for 26 minutes.
 
Smaug
Smaug November 13, 2023
Not a fan of giant cookies, and these are pretty much overgrown Tollhouse. but if anyone makes the recipe I'd like to hear about it. Several things of interest; for one, can you really cook a half pound cookie in 9 minutes? A quick calculation gives this as about 2,000 grams of dough, which adds up to a lot more than 4 230 oz. balls. And a couple of comments; obviously a handheld mixer isn't the only way to mix the dough. And, like most cookies, there isn't enough liquid that gluten formation is going to be much of a problem; I doubt that you need anything but AP flour. You shouldn't need cooking spray on the parchment. And a general comment- people seem to have a problem with sifters these days, Lord knows what, but they're a far more efficient way to mix dry ingredients than a whisk, and will either break up or isolate lumps, which in a home kitchen you're very likely to have, particularly in baking soda or powder.
 
CBo
CBo March 28, 2024
I'm glad someone did the math. I just made this recipe, and it produced twice the amount of giant cookies. I'm not going to be mad about that, but it also took over twice the amount of time to bake, and the bottoms started to burn before the dough was baked. I'm disappointed in the errors here... I expected better testing from this level of cookbook.