SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES
These salted caramel pecan chocolate chip cookies are truly exceptional, ranking among the best I've ever tasted! Featuring a thick, gooey, and chewy interior with crispy edges, they are a delightful treat. Packed with oozing chocolate puddles and the irresistible flavor of toasted salted caramel pecans, these cookies promise a memorable indulgence.
Ingredients
- 150 g Packed light brown sugar ½ cup
- ¾ tbsp. Salt ½ teaspoon if you don't like your cookies to be too salty
- 140 g Unsalted butter
- 55 g White sugar
- 1 Egg yolk
- 1 large egg
- 113 g Dark chocolate (chopped)
- 113 g Milk chocolate (chopped)
- ¼ tbsp. Baking soda
- ½ tbsp. Baking powder
Caramel pecans:
- 100 g Pecan halves & pieces (roasted)
- 12 Soft caramels
- 2 tbsp. Cream
- Salt to taste
Instructions
- Toast the pecans at 350°F for 5-7 minutes until they are fragrant and no longer taste raw.
- Place the butter in a non-stick pan and melt it over medium-low heat, stirring continuously until it turns brown and develops a caramel-y, nutty aroma.
- Reduce the heat to the lowest setting and gently whisk in the sugars for 1-2 minutes to begin dissolving them. Take the mixture off the heat and allow it to cool for approximately 5 minutes until it reaches a warm temperature.
- Add the egg and yolk, whisking vigorously until the mixture becomes light and smooth.
- Add the dry ingredients (flour, baking powder, baking soda, and salt) and fold gently with a rubber spatula until just combined. The dough will be slightly runny.
- Place the dough in the fridge for 10 minutes
- In a nonstick saucepan, combine soft caramels and cream over low heat, stirring constantly until they form a caramel sauce. Add a pinch of salt, then mix in the pecans until they are thoroughly coated.
- Remove the dough from the fridge and fold in the chopped chocolate and pecans, reserving some for topping. Do not overmix.
- Divide the dough using a 2-inch scoop to create around 10 balls. If the dough feels too soft, refrigerate it for a little longer. Carefully shape the balls without pressing too hard, and then place chocolate chunks and pecans on top of each cookie ball.
- Refrigerate the cookies for at least 30 minutes, ideally 2 hours or longer.
- Preheat the oven to 375°F (conventional) and prepare a large cookie sheet with parchment paper.
- Transfer the cookie balls to the prepared sheet, ensuring at least 3 inches of space between them.
- Bake for 10–12 minutes, depending on your desired cookie texture (soft and gooey or firmer).
Notes
- If you're unsure, remove the butter from the heat and whisk in the sugars to prevent crystallization.
- Opt for using all semi-sweet chocolate instead of a mix of dark and milk chocolate.
- Store cookie dough balls in an airtight container in the freezer.
- Bake directly from frozen, adjusting the baking time as needed to achieve the desired doneness.