Ingredients
Scale
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (71g) chopped unsalted or salted pecans
- 16 wrapped caramels, cut into 4 or 5 pieces each
- Sea salt for sprinkling
Instructions
- Prepare the Wet Ingredients Begin by beating the softened butter, brown sugar, and granulated sugar together in a large bowl using a handheld mixer or stand mixer with a paddle attachment. Continue mixing until the butter-sugar mixture becomes fluffy and light in color. This usually takes about 2-3 minutes. Next, mix in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed to ensure all ingredients are fully incorporated.
- Mix the Dry Ingredients In a separate bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. The cornstarch is the secret ingredient that helps keep the cookies soft, while the baking soda helps them spread and rise. Slowly add the dry ingredients to the wet mixture on low speed. Mix until just combined—be careful not to overmix, as this can result in a tougher cookie.
- Add the Chocolate Chips and Pecans Stir in the chocolate chips and chopped pecans. These ingredients will be the stars of the cookie, providing both richness and crunch. Make sure they are evenly distributed throughout the dough.
- Chill the Dough Once everything is well mixed, cover the dough tightly with aluminum foil or plastic wrap. It’s crucial to chill the dough for at least one hour to prevent the cookies from spreading too much during baking. You can chill the dough for up to 3-4 days if needed, so feel free to prepare the dough in advance.
- Shape the Cookies After the dough has chilled, remove it from the fridge and let it sit at room temperature for about 10 minutes to soften slightly. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats. Use your hands or a medium cookie scoop to roll the dough into balls, about 1.5 tablespoons per cookie. Place them 3 inches apart on the prepared baking sheets.
- Add Caramel and Sea Salt Before baking, press a few pieces of caramel into the top of each dough ball. These caramels will melt and create gooey pockets of sweetness in every bite. Finish by lightly sprinkling the tops with sea salt to balance the sweetness with a savory kick.
- Bake the Cookies Bake the cookies for 11-12 minutes, or until the edges are barely golden brown. The centers should look soft, and they will firm up as they cool. Don’t overbake, as these cookies are meant to stay soft in the middle.
- Cool and Enjoy Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This allows the caramel to set and the flavors to meld together.
Notes
- Chill the Dough: Don’t skip the chilling step! It’s essential for preventing the cookies from spreading too much. The dough will firm up and hold its shape better during baking.
- Pecans: You can use salted, unsalted, roasted, or raw pecans depending on your preference. Each option brings a unique flavor profile to the cookie.
- Freezing Instructions: If you want to prepare the cookies in advance, you can freeze both the cookie dough and the baked cookies. To freeze the dough, simply roll it into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to an airtight container or freezer bag for up to 3 months. When ready to bake, just place the frozen dough balls on the baking sheet and bake for an extra minute or so.
- Make-Ahead: You can prepare the cookie dough and store it in the refrigerator for up to 3-4 days. This allows the flavors to develop, making the cookies even more delicious when baked.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes