Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup toasted pecans (chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans on a baking sheet and toast them in the oven for 8-10 minutes until fragrant.
- In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, ensuring each is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the toasted pecans until evenly distributed.
- Transfer rounded tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on racks before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg