Ingredients
Ingredients
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1 cup unsalted butter, melted and cooled
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½ cup granulated sugar
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1 cup brown sugar
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2 large eggs
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1½ teaspoons vanilla extract
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2½ cups all-purpose flour
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1 teaspoon cinnamon
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1 teaspoon cornstarch
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1 teaspoon baking soda
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½ teaspoon baking powder
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1½ cups chopped pecans (toasted optional)
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½ cup toffee bits (optional)
Optional Add-ins:
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White chocolate chips
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Maple extract instead of vanilla
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Sea salt flakes for topping
Instructions
Step 1: Toast the nuts
For deeper flavor, toast the pecans in a dry skillet over medium heat for 5–6 minutes, stirring frequently until fragrant. Let them cool completely before adding to the dough.
Step 2: Combine wet ingredients
In a large mixing bowl, whisk together 1 cup melted and cooled butter, ½ cup granulated sugar, and 1 cup brown sugar until smooth and glossy.
Step 3: Add eggs and vanilla
Whisk in 2 eggs and 1½ teaspoons vanilla extract. Stir until the mixture is fully combined and silky.
Step 4: Mix dry ingredients
In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon baking powder.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
Step 6: Fold in pecans and extras
Using a spatula or spoon, gently fold in 1½ cups chopped pecans and ½ cup toffee bits if using. The dough should be thick but soft and slightly sticky.
Step 7: Chill the dough
Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to overnight. Chilling helps control spread and improves flavor.
Step 8: Preheat and prep
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 9: Scoop and place
Scoop the dough into rounded balls, about 1½ tablespoons each, and place on the baking sheets 2 inches apart. For prettier cookies, press a few extra pecans on top before baking.
Step 10: Bake the cookies
Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set. Don’t overbake—they’ll continue cooking slightly as they cool.
Step 11: Cool and serve
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
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Melted butter helps create a chewy texture, but be sure it’s cooled to avoid cooking the eggs.
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Cornstarch adds softness—don’t skip it!
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For consistent baking, scoop cookies the same size and bake on the center rack.
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Toasting the pecans enhances their flavor and adds depth to the cookie.
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Letting the dough chill is key to keeping the cookies thick and chewy.
- Prep Time: 15 min
- Chill Time: 1 hour
- Cook Time: 12 min
Nutrition
- Calories: 210
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 12 g
- Carbohydrates: 24 g
- Protein: 2 g