Directions
- In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped pecans and toast for 3–5 minutes, stirring often, until fragrant and lightly golden. Let cool completely.
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light, fluffy, and slightly pale in color.
- Add the egg and vanilla extract. Mix until smooth and fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in the cooled toasted pecans, distributing them evenly throughout the dough.
- Scoop tablespoon-sized portions of dough and place them about 5 cm (2 inches) apart on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are golden brown and the centers look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18–20 cookies
- Difficulty: Easy
Variations & Substitutions
- Add ½ cup (85 g / 3 oz) white or semi-sweet chocolate chips for extra sweetness.
- Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.
- Use dark brown sugar for a deeper caramel flavor.
- Brown the butter before mixing for an even richer, nutty taste.
Serving Suggestions
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