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Prep time
10 minutes
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Cook time
10 minutes
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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
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Baseball Cookies From 'Texture Over Taste'
Ingredients
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1 1/2 cups
(335 grams) unsalted butter, slightly softened
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1 cup
(185 grams) light brown sugar
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3/4 cup
(150 grams) granulated sugar
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2
large egg
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1
egg yolk
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1 1/2 cups
(195 grams) cake flour
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2 cups
(300 grams) all-purpose flour
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1 tablespoon
(10 grams) cornstarch
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3/4 teaspoon
(4 grams) baking soda
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1 teaspoon
fine sea salt
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3 cups
(450 grams) chocolate, roughly chopped
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2 cups
(240 grams) pecans, roughly chopped
Directions
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Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper and lightly coat with cooking spray.
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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.
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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.
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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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