Description
Warm, buttery salted caramel pecan chocolate chip cookies with a crisp edge and chewy center.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp (4 g) baking soda
- 1 tsp (5 g) kosher salt
- 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, browned
- 100 g (1/2 cup) granulated sugar
- 150 g (3/4 cup, packed) light brown sugar
- 1 large egg
- 1 egg yolk
- 5 ml (1 tsp) vanilla extract
- 150 g (1 1/2 cups) toasted pecans, chopped
- 200 g (1 cup) chocolate chips or chunks
- 100 g (about 20 small) soft caramel bits, coarsely chopped
- 10 g (1 tbsp) cornstarch
Instructions
- Brown the butter: Melt the butter in a saucepan over medium heat until golden brown and nutty, about 5–7 minutes. Cool for 10 minutes.
- Mix sugars and eggs: Whisk together granulated sugar, brown sugar, and vanilla. Add the egg and yolk, mixing until smooth. Slowly whisk in cooled brown butter.
- Combine dry ingredients: Sift together the flour, cornstarch, baking soda, and salt in a bowl.
- Bring dough together: Fold the dry mix into the wet ingredients until just combined. Stir in chocolate chips, pecans, and caramel bits.
- Chill the dough: Cover and chill the dough for 30 minutes in the fridge.
- Portion and bake: Preheat oven to 175°C (350°F). Scoop dough onto lined baking sheets and bake for 10–12 minutes until edges are golden.
- Finish with salt and cool: Sprinkle with flaky sea salt, cool on the baking sheet for 5 minutes, then transfer to a rack.
Notes
Cookies freeze well; bake from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 45mg