Salted Caramel Pecan Chocolate Chip Cookies
Elevate your Salted Caramel Pecan Chocolate Chip Cookies recipe. Brown butter delivers next-level flavor and adds a rich, nutty twist to the classic dough. Once baked these cookies boast golden brown crisp edges that give way to melt-in-your-mouth, chewy centers, all bursting with rich chocolate chunks and crunchy pecans. And the best part, the dough is made by hand, no mixer is required.
Prep Time: 20 minutes | Cooking Time: 11 minutes | Total Time: 31 minutes
- Kcal: 280 kcal per cookie
- Servings: 24 cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 3/4 cup salted caramel sauce
- Flakey sea salt, for sprinkling
Directions:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Gradually beat in the flour mixture until just combined.
- Stir in the chocolate chips and chopped pecans.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheets. Press a small well into the center of each cookie and fill with a teaspoon of salted caramel sauce. Cover the caramel with a bit of dough if desired.
- Bake for 9 to 11 minutes, or until the edges are golden brown. Remove from the oven and immediately sprinkle with flakey sea salt.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.