Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar (light or dark)
- ½ cup (100g) granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups pecans, chopped
- Optional: ½ tsp cinnamon (for extra warmth)
🔥 Step 1: Toast the pecans
- Preheat oven to 175°C (350°F).
- Spread pecans on a baking sheet and toast for 5–8 minutes until fragrant.
- Let them cool, then roughly chop.
🥣 Step 2: Make the dough
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
🌾 Step 3: Combine dry ingredients
- In another bowl, whisk together flour, baking soda, salt (and cinnamon if using).
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in toasted pecans.
🍪 Step 4: Bake
- Scoop dough (about 2 tbsp per cookie) onto a lined baking sheet.
- Leave space between cookies.
- Bake at 175°C (350°F) for 10–12 minutes, until edges are golden.
❄️ Step 5: Cool
Let cookies cool on the tray for 5 minutes, then transfer to a rack.
✨ Tips for the best cookies
- Use dark brown sugar for deeper caramel flavor.
- Slightly underbake for softer centers.
- Chill dough for 30 minutes if you want thicker cookies.
- Sprinkle a little sea salt on top after baking for contrast.