Inspired by Sally’s Baking Addiction, these cookies are buttery rich, and intensely flavored with toasted pecans. They’re soft in the middle and crisp around the edges – a perfect cookie!
The ingredients include unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, baking soda, salt, all purpose flour, and toasted pecans.
The first step in making these delicious cookies is creaming the butter. You can use a stand mixer, but I actually prefer my hand-held electric mixer. I beat the butter on high for about a minute until it was smooth and creamy. Then, I added the sugars, and continued to beat on high for a minute or so until the mixture was light and fluffy.
Just about every cookie recipe I’ve ever seen has you sift the dry ingredients together before adding them to the wet ingredients. Sometime back, I decided that it made more sense, at least to me, to add the baking powder/soda and salt to the wet ingredients and beat the mixture until everything was incorporated. That’s what I did here. I always sift in the baking soda, though, because invariably, it has some lumps.
I covered the dough with plastic wrap, and refrigerated it for at least three hours. In my case, I made the dough before going to work, so it sat in the refrigerator for about 11 hours before I was ready to bake some cookies.
I used my 1-3/4 inch ice cream scoop to partition the dough, rolled each piece into a ball, and placed it on a parchment lined baking sheet. The last time I made these cookies, I flattened the dough ball before baking – a big mistake. They cooked too quickly and flattened out too much.
Into a 350°F oven the cookies went for 10 to 11 minutes, until they were golden brown around the edges. I removed the cookies from the oven. After letting them sit on the baking sheet for about 5 minutes, I transferred them to a wire rack to cool completely.
One of the great things about this recipe is that the cookie dough freezes beautifully. Therefore, I only baked what I thought that the Master Test Tester and I would eat in the next couple of days. I partitioned out the rest of the dough, formed it into balls, froze it and stored the frozen cookie dough in the freezer. Nothing is better than freshly baked cookies. Yum!