Why You’ll Love This Recipe
- Toasted pecans provide deep nutty flavor and crunchy texture
- Rich butter base creates tender cookie structure
- Simple preparation with common pantry ingredients
- Versatile for holiday gifting or everyday desserts
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (180g) pecans, toasted and chopped
Step by Step Instructions
- Toast pecans: Preheat oven to 350°F (175°C). Spread pecans on baking sheet. Bake 5-7 minutes until fragrant. Cool completely before chopping.
- Cream butter and sugars: In large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
- Add wet ingredients: Beat in eggs one at a time. Mix in vanilla extract.
- Combine dry ingredients: In separate bowl, whisk flour, baking soda, and salt.
- Mix dough: Gradually add dry ingredients to butter mixture on low speed until just combined. Fold in toasted pecans.
- Chill dough: Cover dough and refrigerate for at least 1 hour.
- Preheat oven: Set oven to 375°F (190°C). Line baking sheets with parchment paper.
- Portion dough: Scoop 2-tablespoon portions of dough. Roll into balls and place 2 inches apart on baking sheets.
- Bake: Bake 10-12 minutes until edges are golden brown. Centers will appear soft.
- Cool: Let cookies rest on baking sheets 5 minutes before transferring to wire racks to cool completely.
FAQ
Can I use salted butter?
Yes, but omit added salt in recipe to prevent over-salting.
How fine should I chop the pecans?
Chop into pea-sized pieces for even distribution without compromising texture.
Why is dough chilling necessary?
Chilling solidifies butter for less spread during baking and enhances flavor development.
You Must Know
- Properly measure flour by spooning into measuring cup and leveling off
- Use room temperature eggs for better emulsion with butter
- Do not overbake – cookies continue cooking on hot baking sheet after removal
- Rotate baking sheets halfway through for even browning
Storage Tips
- Room temperature: Store in airtight container with parchment between layers for up to 5 days
- Freeze baked cookies: Place in freezer bags for up to 3 months. Thaw at room temperature
- Freeze dough: Portion dough balls and freeze on baking sheet. Transfer to freezer bag for up to 2 months. Bake frozen, adding 1-2 extra minutes
Enjoy!