Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed light brown sugar
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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 salt
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1 1/2 cups chopped pecans (toasted preferred)
Instructions
Toast the Pecans:
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Heat a dry skillet over medium heat.
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Add pecans and stir frequently for 4–5 minutes until fragrant and golden. Remove from heat and cool.
Make the Cookie Dough:
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, mixing well after each. Stir in vanilla.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually mix dry ingredients into wet until just combined.
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Fold in cooled, toasted pecans.
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Cover the dough and chill for at least 1 hour (overnight is best for flavor and texture).
Bake:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop dough into tablespoon-sized balls and space 2 inches apart on the sheet.
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Bake for 10–12 minutes, until edges are lightly golden. Centers should look slightly underdone.
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Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely (or eat warm—you do you).