Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for developing the cookie's tender texture.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. Stir in the vanilla extract until combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gently fold in the lightly toasted chopped pecans until evenly distributed throughout the dough. The toasting intensifies their flavor and adds a wonderful crunch.1 ½ cups chopped pecans
- For even thicker and chewier cookies, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 days. This allows the flavors to meld and prevents the cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Using a cookie scoop or two spoons, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. For extra thick cookies, you can mound them slightly.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers appear slightly underbaked. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread can help maintain chewiness. For longer storage, refrigerate. Unbaked dough balls can be frozen for up to 3 months.
