These Salted Caramel Pecan Chocolate Chip Cookies
Ingredients
- 10 tablespoons of unsalted butter 140g
- 1/2 cup packed light brown sugar 150g
- 1/4 cup white sugar 55g
- 1 large egg
- 1 egg yolk
- 3/4 teaspoon salt adjust to 1/2 teaspoon if you prefer less salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/3 cups all-purpose flour 170g
- 3 ounces dark chocolate 113g, chopped
- 3 ounces milk chocolate 113g, chopped
For the caramel pecans:
- 12 soft caramels such as Werther’s
- 2 tablespoons cream
- 3/4 cups pecan halves & pieces about 100g, roasted
- Salt to taste
Instructions
- Toast the pecans at 350°F for 5-7 minutes until they smell fragrant and lose their raw taste.
- Melt butter in a non-stick pan on medium-low heat until it turns brown and smells nutty. Add sugars and whisk on low for 1-2 minutes.
- Remove from heat and cool for about 5 minutes. Add egg and yolk, whisking until the mixture is light and smooth.
- Add dry ingredients and fold until almost mixed. Refrigerate for 10 minutes.
- Make salted caramel pecans by melting caramels and cream in a saucepan. Add salt and coat pecans thoroughly.
- Fold chopped chocolate and pecans into the cookie dough. Use a 2″ scoop to form 10 balls. Top with chocolate and pecans.
- Refrigerate for at least 30 minutes (ideally 2 hours or more).
- Preheat oven to 375°F. Place balls on a parchment-lined cookie sheet with 3″ space between them.
- Bake for 10-12 minutes for soft, gooey cookies.
Notes
- Avoid high heat or prolonged mixing when combining butter and sugar to prevent crystallization. Remove from heat if in doubt.
- Use all semi-sweet chocolate instead of a mix of dark and milk.
- Freeze dough balls in an airtight container and bake directly from frozen, adjusting baking time by 2-4 minutes based on your preference.