Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup chopped pecans
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1 cup light brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
Instructions
Toast the Pecans:
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In a skillet over medium heat, melt 2 tablespoons of the butter.
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Add chopped pecans and toast for 4–5 minutes, stirring constantly until fragrant and golden. Set aside to cool.
Make the Dough:
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In a large bowl, cream the remaining butter with brown and white sugar until fluffy.
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Add eggs, one at a time, then stir in vanilla.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add dry ingredients to wet, mixing until just combined.
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Fold in toasted pecans.
Chill:
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Cover dough and chill for at least 1 hour (overnight is even better for deeper flavor and less spreading).
Bake:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop tablespoon-sized balls and place 2 inches apart.
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Bake 10–12 minutes, or until edges are lightly golden. Centers should look slightly underbaked—they’ll finish setting as they cool.
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Let cool 5 minutes on the sheet before transferring to a wire rack.