Okay, I know you’re wondering, “what’s up with the name of these cookies?!” Let me tell you, it’s short for “Dem damn cookies, right dare (there)!” That phrase is going to be the first thing you say after you taste them! Listen, DDCs are super soft with a pleasant crunch and oh so sweet! Woommaaaannn, Maaaannn, Geenndddeeerr Neeuuttrraall Peerrssoonn….. I’m tryin’ to tell you, you’ll have to force yourself to eat just 1 or 2 at a time.
DDCs are a ReCreation of mine; they are an adaptation of recipe I came across on the interwebs. DDCs are sweetened by both brown and regular sugar as well as topped with caramel. They have the crunch of pecans and I make them with 3 different types of chips! You heard me, 3 types! The base of the batch has peanut butter chips and then I split the batch in half and add semi-sweetened chocolate chips to 1 half, then white chocolate chips to the other half. If all of that sounds like too much, don’t worry about! ReCreate the recipe and make it your own, just remember to share what you did with me below.
Look y’all, I’m not even going to waste your time with a whole lotta fluff on how awesome these mamma-jammas are because you’ll just have to make ’em and taste ’em to become a believer!
Here’s what you need:
- Flour – All purpose
- Large eggs
- Granulated sugar
- Brown sugar – I used light, but dark can be used if that’s what you have on hand.
- Vanilla extract
- Almond extract (optional and not pictured – my bad, I forgot it when I took the pic.)
- Pecans – Unsalted, not roasted, you know…regular.
- Peanut butter chips
- Chocolate chips – I used semi-sweet.
- White chocolate chips
- Maple syrup – I used pure maple syrup.
- Corn starch
- Baking powder
- Baking soda
- Caramel sauce – Click here to get the recipe.
How to make DDCs:
Right here is where I would usually give you a summary of how to make DDCs before revealing the entire recipe, but BUMP THAT!! Let’s just get to the recipe!
DDCs (Dem Damn Cookies)!
- 3 C All purpose flour
- 1 C Unsalted butter Melted and cooled.
- ⅓ C Maple syrup I used pure maple syrup.
- 1 C Pecans Roughly chopped. Use any nut you like if pecans aren't your jam.
- 1 C White chocolate chips
- 1 C Peanut butter chips
- 1 tsp Vanilla extract
- ½ tsp Almond extract
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Corn starch
- ½ C Sugar (Granulated)
- 1½ C Brown sugar I used dark.
- 2 Eggs (large) Room temperature.
- 1 C Sugar (Granulated)
- 4 Tbsp Unsalted butter
- ¼ C Water
- ½ C Heavy whipping cream
- ⅛ to ¼ tsp Salt
- ½ tsp Vanilla extract
- Melt the butter in a small or medium pot and let it cool.
- While the butter cools, in a medium to large bowl (not the one being used for your wet ingredients), add flour, baking soda, baking powder, and corn starch and mix.
- In a separate bowl or in the stand mixer bowl, add cooled melted butter and both sugars. Mix until well incorporated.
- Add eggs -1 at a time and ensure to mix thoroughly after each addition.
- Add maple syrup, vanilla extract, and almond extract.
- GRADUALLY add the flour mixture to your wet ingredients making sure to MIX THOROUGHLY AFTER EACH ADDITION.
- Add the pecans (or nuts of choice) and the peanut butter chips – this is your base. You may want to use a hand spatula at this point to mix/fold in the nuts and chips beyond this point.
- Add semi-sweet chocolate chips OR white chocolate chips and fold into the dough.
- Preheat the oven to 350°F. Chill the dough for 1 hr in the fridge.
- Prepare the cookie sheets with parchment paper or using a baking sheet.
- Take 2 Tbsp of dough and roll it in your hand into a ball. Keep dough balls 1 to 1½ inches apart.
- Bake for 12 to 14 minutes (depending on your oven) until the cookies have spread and appear slightly underdone. The cookies will continue to bake even after you remove the cookies from the oven.
- Let the cookies sit on the baking sheet for ~ 5 minutes and then transfer to cooling racks.
- Combine water and sugar in a medium sized pan or pot on the stove top & turn to medium high heat. Ensure the pan or pot bottom will allow you to see the sugar mixture color change – you may not want to use a pot or pan that is copper colored.
- Begin whisking the sugar mixture and until the sugar is completely dissolved. When the sugar mixture comes to a strong/robust boil, you can stop whisking. Stay close by; once the mixture starts boiling, it could take 5 to 10 minutes for the mixture to start to change.
- When the change starts, you should see an orange-ish color peak through. You may want to swirl your pan/pot a little. The mixture should eventually become an amber color.
- When the sugar mixture becomes an amber color, add the butter and begin whisking until well incorporated. Remove the pot/pan from the stove top heat.
- CAREFULLY, add the heavy whipping cream and whisk until incorporated. The addition of the cream will cause a robust boil, so be extremely cautious when adding it.
- Continue whisking and add the vanilla extract and salt to the caramel until incorporated.Put your caramel in a glass container to cool.
- Drizzle the caramel sauce over the DDCs.
- If you’re creating or ReCreating this recipe for those who have nut allergies, please OMIT the pecans, peanut butter chips, and the almond extract.
- You can split the batch, as I do, between white chocolate chip and semi-sweet chocolate chip. Create the batch with the peanut butter chips and pecans in the base, split the batch in half (into 2 separate medium sized bowls) prior to chilling. Add 1/2 C semi-sweet chocolate chips to one bowl and 1/2 C white chips to the other bowl. Then chill the DDC dough.
- Store any excess caramel sauce in an airtight glass container for up to 2 weeks.
- Store DDCs in an airtight container for up to 4 days – not that they’ll last that long. 🙂
This recipe is an adaption of Sam Merritt’s Worst Chocolate Cookie Recipe.