Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy. This step is crucial for creating a tender cookie texture and should take about 3-4 minutes using an electric mixer.1 cup unsalted butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until well combined. The eggs should be at room temperature for better emulsification with the butter and sugar mixture.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and seasoning are evenly distributed throughout the cookie dough.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Fold in the chopped pecans using a spatula or wooden spoon. Ensure they are evenly distributed throughout the dough for consistent flavor and texture in every bite.1 1/2 cups chopped pecans
- For thicker, chewier cookies that spread less, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This allows the fats to firm up, which controls spreading during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup easier.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Lightly sprinkle the tops of each cookie dough ball with flaky sea salt. This is where the magic happens, creating that irresistible sweet and salty contrast.1/4 cup flaky sea salt
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake, as the cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to set properly.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze baked and cooled cookies for up to 2-3 months.
