We were asked for this one so often that it earned its own page. These are soft, chewy chunky cookies loaded with milk chocolate chips and roasted pecans, and every one has a chunk of Milka caramel tucked into the middle, so the first bite melts and the pecans bring the crunch.

The method has one detail worth knowing before you start: the butter goes in cold, cubed, and is beaten in three short stages.

What you’ll need

  • 226g butter, cold
  • 135g brown sugar
  • 95g white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 120g pastry flour
  • 200g all-purpose flour
  • 250g milk chocolate chips
  • 250g roasted pecans, roughly chopped
  • 18 Milka caramel chunks

Method

  1. Preheat the oven to 210°C.
  2. Add the cubed cold butter, brown sugar and white sugar to the mixer and beat on low speed with the paddle attachment for 30 seconds. Increase to medium and beat for another 30 seconds, then to high for a final 30 seconds. The mixture will be creamy and combined.
  3. Meanwhile, mix the flours, baking soda, cornstarch and salt in a separate bowl.
  4. Add the eggs and vanilla to the butter bowl and beat at high speed for 1 minute.
  5. Beat in the flour mix at slow speed until combined.
  6. Mix in the milk chocolate chips and pecans until just combined.
  7. Shape cookie balls and fill each one with a chunk of Milka caramel.
  8. Freeze the dough for at least 30 minutes.
  9. Bake for approximately 8–12 minutes, or until the cookies appear set.
  10. Let cool and enjoy.

A couple of tips

  • Cold butter, three speeds. Thirty seconds each on low, medium and high.
  • Two flours. The recipe uses pastry flour and all-purpose flour together, plus a teaspoon of cornstarch.
  • Freeze before baking. At least 30 minutes, then straight into the hot 210°C oven.
  • Pull them when they look set, anywhere from 8 to 12 minutes.

For more of the same family, try our Ferrero Rocher chunky cookies or the classic chunky cookies. In Budapest, the pecan cookie on our counter is the Pecan Toffee Crunch. Our chunky cookies are baked in-house at our brunch spots in Budapest, Bucharest and Belgrade. Walk-ins only, no bookings. #webelieveinhandmade