Description
These Salted Caramel Pecan Chocolate Chip Cookies are a deliciously rich treat combining the classic flavors of chocolate chips, toasted pecans, and gooey caramel sauce with a perfect sprinkle of sea salt flakes for a balanced sweet and salty bite. Soft-centered with golden edges, they are perfect for any cookie lover.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped
- Sea salt flakes (for sprinkling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, then add the vanilla extract and mix well to combine all wet flavors.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and caramel sauce evenly throughout the cookie dough for full flavor in every bite.
- Form Cookies: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Add Sea Salt: Sprinkle a small pinch of sea salt flakes on top of each cookie dough ball just before baking to balance sweetness with a salty crunch.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden while the centers remain soft for the perfect chewy texture.
- Cool Down: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving and enjoying.
Notes
- For softer cookies, slightly underbake them and let the centers remain a bit gooey when removing from the oven.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Chopped toasted pecans can add extra crunch and flavor if desired.
- Caramel sauce can be homemade or store-bought; choose a quality caramel for best taste.
- If you prefer less salt, reduce or omit the sea salt flakes on top.
