Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This ensures your cookies won't stick and makes for easy cleanup.
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, typically about 2-3 minutes. This aeration is crucial for a tender cookie.1 cup unsalted butter, 1 cup packed light brown sugar, ½ cup granulated sugar
- Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Once the eggs are mixed in, stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of taste or texture.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in tougher cookies. Stop mixing as soon as you no longer see streaks of dry flour.
- Gently fold in the toasted chopped pecans using a spatula or wooden spoon. Ensure the pecans are evenly distributed throughout the cookie dough. If you haven't toasted your pecans yet, spread them on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant and lightly browned. Let them cool slightly before adding to the dough.1 ½ cups chopped pecans
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from breaking.
Notes
Once completely cooled, store cookies in an airtight container at room temperature. They will stay fresh for up to 5-7 days.
