Think big—real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.

  • In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined. 

  • Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.

  • Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.) 

Cook's Notes

Recipe reprinted from Martha Stewart's Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.

Reviews (2)

60 Ratings
  • 5 star values: 16
  • 4 star values: 23
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 4
Rating: 1 stars
Very disappointed in this recipe. Directions followed exactly, but the cookies spread out too much, were thin and greasy; however, flavor was good. I called the King Arthur Flour hot line for help and it was suggested that I add more flour and bake at a slightly higher temperature. I did this, and the cookies didn't spread as much. Too much trouble for just an average cookie - big disappointment.
Rating: 5 stars
these cookies are decadent. could i prepare the dough ahead of time and bake a day or two after?