Sea Salt Caramel Chips Pecan Cookies
A great recipe for showcasing pecans.
Servings 10
Cost 5
Ingredients
- 8 ounces pecan halves or pecan pieces (240 grams)
- 1 ¾ cups unbleached all-purpose flour (245 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 14 tablespoons unsalted butter, cool room temperature (196 grams)
- 1 ¼ cups packed dark-brown sugar (225 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1 large egg
- 1 large yolk
- 2 teaspoons pure vanilla extract
- 1 ⅓ cups Sea Salt Caramel Chips Or use a mixture of caramel and white chips
Instructions
- Preheat oven to 350 degrees.
- Lay pecans on a baking sheet and bake for about 7 to 10 minutes or until pecans are fragrant. Let cool, then chop.
- Whisk together the flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat butter with both sugars until pale and fluffy, 3-4 minutes. Scrape sides of bowl and beat in egg and yolk, mixing just until incorporated. Beat in vanilla.
- Reduce speed to low and gradually add flour mixture, beating until just combined. Stir in the toasted chopped pecans and chips
- Divide dough into 10 equal size mounds, then press to about ¾ inch thickness to make disks. You can bake right away, or place them on a plate lined with plastic wrap and cover and chill for a few hours.
- To bake, arrange on baking sheets and press down flat. Bake one sheet at a time, 5 cookies per sheet, for about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely.
