Serves 6
Directions
- 1Line a baking sheet with parchment paper and set aside.
- 2In a large mixing bowl, add butter and both brown and white sugar.
- 3Mix with a handheld mixer until fluffy.
- 4Add egg, vanilla, and green food coloring, and mix again.
- 5Gradually add the flour, baking powder, and salt and mix until combined.
- 6Stir in 3/4 of your semi chocolate chips and all your pecans (optional).
- 7Using a large ice cream scoop, make 6 giant cookies by stacking two scoops on top of each other.
- 8Push the remaining milk chocolate chips into the dough ball until it's covered.
- 9Refrigerate the dough for 30 minutes to 1 hour while you preheat your oven to 375°F.
- 10Bake for 20-25 minutes until slightly golden.
- 11Allow to cool for five minutes.
- 12Add edible candy eyes to the cooled cookies.
Ingredients
- 0.5 cup unsalted butter, room temperature
- 0.75 cup light brown sugar
- 0.5 cup white sugar
- 1 large egg, room temperature
- 1.25 tsp vanilla extract
- 2 cups All purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup semi sweet chocolate chips
- 1 cup milk chocolate chips
- 0.25 cup chopped pecans
- Green food gel coloring
- Edible candy eyes
Equipment
baking sheetparchment paperlarge mixing bowlhandheld mixerlarge ice cream scoop
Tips
- Refrigerate the cookie dough for 30 minutes to 1 hour before baking.
- Stack two scoops of dough on top of each other for height.
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