Description
These Salted Caramel Pecan Chocolate Chip Cookies are a perfect sweet and salty treat, combining the richness of caramel and chocolate with crunchy pecans and a sprinkle of flaky sea salt. Soft in the center and lightly golden on the edges, these homemade cookies bring bakery quality right to your kitchen.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped pecans
- 1/2 cup soft caramel bits or chopped soft caramels
- Flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a large bowl, whisk the melted and slightly cooled butter with brown sugar and granulated sugar until the mixture is smooth and glossy, indicating the sugars are well incorporated. Then add the egg, egg yolk, and vanilla extract; whisk until fully combined.
- Incorporate Dry Into Wet: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Avoid over-mixing to keep the cookies tender.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and caramel bits to distribute them evenly throughout the dough.
- Shape Cookies: Scoop 2-tablespoon portions of dough and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and the centers remain soft.
- Salt and Cool: Remove the cookies from the oven and immediately sprinkle a light layer of flaky sea salt on top to enhance the sweet and salty flavor balance. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra gooey cookies, slightly underbake and allow them to set while cooling.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
