Caramel Chocolate Chip Pecan Cookie.. care to join me? 😜
Updated: Feb 21, 2020
I’ll just leave this ménage à trois right here for you to try....
3/4 cup unsalted room temp butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped unsalted or salted pecans
Approx 16 wrapped caramels cut into 4 or 5 pieces each
sea salt for sprinkling
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 mins to 1 hour. Chilling is the key for this cookie dough so the cookies don’t over-spread.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F .
Align baking sheets with parchment paper. Roll balls of dough and arrange apart on the baking sheets. Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt.
Bake for 10-11 minutes, until barely golden brown around the edges. The centers will look soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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