Ingredients
Scale
- 2 cups Unsalted Butter
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 2 large Eggs
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1.5 cups Chopped Pecans
- 2 tablespoons Unsalted Butter (for toasting)
Instructions
- Preheat your oven to 350°F (175°C).
- Beat the room temperature unsalted butter, light brown sugar, and granulated sugar together until creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift together the all-purpose flour, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the chopped pecans and toast them until golden, about 5 minutes. Let them cool slightly before adding to the cookie batter.
- Fold the toasted pecans into the cookie mixture.
- Drop tablespoon-sized balls of dough onto a lined baking sheet, leaving space between each.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to one week. For longer storage, freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg