Description
Buttery cookies rich with pecan flavor—crisp around the edges and soft in the center.
Ingredients
- 1+½ cups (195 g) chopped pecans
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 cup (200 g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (313 g) all‑purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 300 °F (149 °C). Toast the chopped pecans on a lined baking sheet for 15 minutes, stirring occasionally; then let cool. :contentReference[oaicite:1]{index=1}
- In a bowl, beat the softened butter until creamy. Add granulated and brown sugar; beat until light and fluffy. :contentReference[oaicite:2]{index=2}
- Beat in the eggs and vanilla until well incorporated. :contentReference[oaicite:3]{index=3}
- In another bowl, whisk together flour, cornstarch, baking soda, and salt.
- On low speed, gradually mix dry ingredients into the wet until just combined. :contentReference[oaicite:4]{index=4}
- Fold in the cooled toasted pecans. :contentReference[oaicite:5]{index=5}
- Cover and chill the dough for at least 3 hours or up to 3 days. :contentReference[oaicite:6]{index=6}
- When ready to bake, preheat oven to 350 °F (177 °C). Let dough sit ~20–30 minutes if fully chilled. :contentReference[oaicite:7]{index=7}
- Line baking sheets with parchment or silicone mats. Scoop ~1 tablespoon of dough per cookie (you may roll in optional sugar or sprinkle sea salt). Place spaced apart. :contentReference[oaicite:8]{index=8}
- Bake for 11–12 minutes (up to 13 minutes for crispier cookies), or until edges are just golden. Rotate pans halfway if needed. :contentReference[oaicite:9]{index=9}
- Let cookies cool 5 minutes on the sheet (flatten gently if needed), then transfer to a rack to cool completely. :contentReference[oaicite:10]{index=10}
Notes
- Chilling is mandatory—prevents spreading and enhances flavor. :contentReference[oaicite:11]{index=11}
- Baked cookies stay fresh up to 1 week at room temperature; dough and formed balls freeze well for up to 3 months. :contentReference[oaicite:12]{index=12}
- For extra flavor and texture, roll dough balls in sugar before baking or sprinkle with sea salt when hot. :contentReference[oaicite:13]{index=13}
Nutrition
- Serving Size: 1 cookie
- Calories: approx. 149 kcal
- Sugar: approx. 6.3 g
- Sodium: approx. 114 mg
- Fat: approx. 9.5 g
- Carbohydrates: approx. 14.7 g
- Protein: approx. 1.7 g
- Cholesterol: approx. 25.5 mg
