SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES

I mean seriously, if I do say so myself, these salted caramel pecan chocolate chip cookies are my favorite thing ever. The insides are super dense and gooey and a little chewy, with crispy edges and all those pools of melted chocolate and crispy toasted salted caramel coating the pecans.

Think of chocolate chip cookies and pecan pie having a baby, and you get these cookies. Believe me, if you take these to a holiday potluck you will be pretty well loved!

This recipe is simple and straightforward, boasting no fancy ingredients, no specialized gear, and I’ve included a super simple, sure-fire trick to making caramel.

My browning-butter-thick chocolate-chip cookies that I have always sworn by as superior (and everyone who has eaten one agrees).

INGREDIENTS NEEDED

A complete list of ingredients to make these tasty cookies (full measurements in the recipe card below):

• Unsalted Butter– cold — we are going to brown it on the stove.

• Light brown sugar- Rich caramel flavor, chewy texture.

• White Sugar.

• Egg and Egg Yolk – these will need to be room temperature but can be fresh out of the fridge.

• Salt– does two things well: it balances sweetness and it builds flavor.

• Baking Powder

• Baking Soda

• All-Purpose Flour

• Dark And Milk Chocolate– substitute chopped chocolate for chocolate chips for flavor (not to mention actual creaminess!). However, I like to use Valrhona Jivara and Valrhona Caraibe (40% and 66% respectively) I am biased as I LOVE Valrhano, but any good quality chocolate will do. Dark and milk chocolate is depth.

• Soft Caramels– So here is my cheat way of doing caramel sauce fast! I use Werther’s.

• Heavy Cream- Or milk, to adjust the consistency of the caramel sauce.

• Sugared Pecans- Pecan halves, rough chopped Place in your oven at 400 degrees to toast for 5-7 minutes for more flavor.

TO MAKE SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES

1. TOAST THE PECANS

Preheat oven to 350°F. Put pecans on a baking sheet in a single layer and toast in oven for 5 to 7 minutes, until fragrant. Brown the butter, a process that boosts its nutty flavor, so your pecans will be perfectly at home in your cookies.

2. BROWN THE BUTTER

Gently melt the butter in a non-stick pan over low heat and allow the solids to start browning. Watch as the butter melts and splits into butterfat and milk solids. Stir from time to time and when you see the brown color stirring it every now and then and if you notice a nutty caramel like smell take it off the heat (about 5-8 minutes). But be warned browning butter can happen in a split second, so do not walk away from the pan otherwise it becomes burnt butter.

3. MIX IN THE SUGARS

Here’s a little trick I swear by. Add your light brown sugar and white sugar straight into the pan, along with the browned butter. Turn the heat to a very low setting (using a small burner works best) and whisk for 1-2 minutes. Be careful not to overdo this step, as the sugar can crystallize. Stir just until the mixture looks smooth, and do not leave it for more than 2 minutes.

If you’re unsure, take the pan off the heat and whisk in the sugars for 2 minutes. This gentle heat helps dissolve the sugars quickly, so you don’t need an electric mixer. The warmth also starts to break down the sugars, creating a beautiful caramel-like flavor in your cookie dough.

4. WHISK IN THE EGGS

After you let the butter and sugar mix rest for about 5 minutes, it’s time to move on to the next step. In the mixture, break in the egg and the egg yolk. Now, here’s a crucial part: whisk vigorously for 1 to 2 minutes. This helps the sugars to almost fully dissolve, creating a smooth, caramel-colored mixture.

Ensuring the mixture is well-combined, the sugars should melt seamlessly into the butter, producing that ideal smooth and rich caramel tone. This process is critical because it prevents graininess in your final product. The vigorous whisking helps incorporate air, making your batter light and fluffy and setting the stage for perfect baking results.

5. FOLD IN THE DRY INGREDIENTS

Sift together the flour, baking powder, baking soda, and a pinch of salt in your mixing bowl. This step is crucial, as it helps distribute the leavening agents evenly throughout the cookie dough. Next, gently fold these dry ingredients into the wet mixture using a spatula. Be careful not to overwork the dough; leave a few streaks of flour unmixed to avoid a tough cookie texture.

At this stage, the cookie dough might appear a bit runny. Don’t worry; this is completely normal. Place the dough in the fridge to firm up. This chilling step will not only make the dough easier to handle, but also enhance the flavors as the ingredients meld together.

6. MAKE THE SALTED CARAMEL PECANS

To create these delightful treats, start by placing soft caramels and cream in a nonstick saucepan. Set the pan over low heat and stir continuously until the caramels melt into a smooth sauce. This simple, fool-proof hack guarantees perfect caramel every time. Add a pinch of salt to enhance the taste.

Once the caramel sauce is ready, remove the pan from the heat. Immediately stir in the pecans, ensuring they are evenly coated with the luscious caramel. Be sure to do this thoroughly to get a perfect mix.

7. FOLD THE CHOCOLATE AND PECANS INTO THE COOKIE DOUGH

After a brief chill in the fridge, the cookie dough firms up just enough to handle. Now comes the fun part folding in the chopped chocolate and pecans. As you gather every last bit of chocolate from the cutting board, apply gentle force to incorporate it evenly into the dough. The key is to avoid overmixing, keeping the dough light and airy.

This approach ensures that the cookie dough retains its texture and flavor, allowing the ingredients to meld together seamlessly without becoming dense or tough.

8. SCOOP THE COOKIE DOUGH

To achieve perfectly shaped cookies, use a 2″ cookie dough scoop to portion out the dough into uniform cookie balls. Arrange these on a plate or baking dish. Add the remaining chunks of chocolate and pecans, gently pressing them into the dough. This ensures that each cookie is packed with delicious flavors and textures for an exceptional baking experience.

9. CHILL THE COOKIE DOUGH!

Chilling cookie dough is critical for improving cookies’ taste and texture. It helps enhance flavors, making them richer, while also ensuring the cookies maintain a chewy interior and crispy edges. The recommended chilling time is a minimum of 2 hours, although 30 minutes can suffice if you’re pressed for time. This step ensures that the cookies remain in shape during baking, resulting in cookies that are not only delicious but also visually appealing.

10. BAKE!

When preparing to bake, ensure your oven is pre-heated to the correct temperature. Place your cookie dough on a baking sheet lined with parchment paper and bake for approximately 10–12 minutes. The exact timing can vary based on your oven’s settings and the type of baking sheet used. Adjusting the baking time allows you to achieve either softer, gooey cookies or a crispier, chewier texture.

After baking, cookies may seem underdone, but they will firm up as they cool. To prevent them from becoming dry and crumbly, avoid overbaking them. Testing one cookie first can help determine the ideal baking time for your preferred texture. These steps ensure your cookies come out perfect every time!

STORING SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES

Store the cookie dough: Storing these delicious cookies properly is crucial to maintaining their fresh taste and texture. If you want to store the cookie dough, make sure it’s already scooped and chilled. Store it in the fridge for a week or freeze it for three months. Just ensure you cover it in an airtight container or a zip-top bag. When you’re ready to eat, simply bake them directly from the fridge or freezer in a pre-heated oven, adding a few minutes to the baking time. This method is great for those who crave a fresh cookie at any time, making it feel like you’re meal-prepping cookies.

Store the cookies after baking: Once baked, store the cookies in an airtight container at room temperature for up to 3 days. Alternatively, you can store them in the fridge for up to 5 days. I find they’re best at room temperature, but if you prefer, you can warm them in the microwave for 10-15 seconds before eating. This brings back that delightful, gooey texture, making them taste just as wonderful as when they were first baked.

FREQUENTLY ASKED QUESTIONS

Why does my butter and sugar mixture sometimes crystallize?

Understanding why your mixture crystallized is crucial for achieving the perfect texture in your recipes. One common mistake is that the mixture was cooked on high heat or for too long. To avoid this, always use the lowest heat setting, cooking for just 1-2 minutes. The goal isn’t to caramelize the sugar, but rather to facilitate its dissolution process.
If you’re unsure, take the butter off the heat and gently mix in the sugars with a whisk. This careful approach ensures a smooth blend, preventing the unwanted crystallization effect.

Is it possible to reduce the sugar in chocolate chip cookies?

When baking chocolate chip cookies, it’s tempting to consider reducing the amount of sugar. However, I don’t recommend it. The recipe is already designed with a low sugar content compared to regular recipes. Sugar is vital for the cookies’ texture, creating the ideal mix of chewiness and crispiness.

Lowering the sugar content further can negatively affect the texture, making the cookies less enjoyable. While it might seem like a healthy tweak, the recipe has been finely tuned, and any changes could impact the final result. The current amount of sugar is quite minimal, ensuring you still get delicious, well-textured cookies without excess sweetness.

What causes chocolate to melt in cookie dough?

When chocolate melts in cookie dough, it’s typically due to warm dough or small chocolate pieces. Despite this, the cookies can still taste great. Blend the chocolate into the dough for a delicious flavor.

Should I use chocolate chips or chopped chocolate for cookies?

Using chopped chocolate instead of chocolate chips enhances cookies with a richer, more decadent flavor and better texture. Chopped chocolate melts into puddles, distributing its flavor more evenly throughout the dough, whereas chocolate chips maintain their shape, resulting in less intense chocolate flavor pockets. For truly luxurious cookies, opting for chopped chocolate is highly recommended.

How do I know if my salted caramel pecan chocolate chip cookies are fully baked?

The cookies will have a firm and set texture along the edges, while the center may remain somewhat soft. As they cool, they will continue to set further.