👩🍳 Instructions
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1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
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2
In a large bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy (2-3 minutes).
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3
Beat in the egg until just combined, then stir in the vanilla extract. Scrape down the sides of the bowl.
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4
In a separate medium bowl, whisk together flour, baking soda, and salt.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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6
Gently fold in the toasted chopped pecans until evenly distributed.
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7
Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
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8
Bake for 10-12 minutes, or until edges are golden brown and centers are set but still look slightly soft.
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9
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
For best flavor, toast pecans before adding them to the dough. Store cooled cookies in an airtight container at room temperature for up to 5-7 days. Dough can be made ahead and refrigerated for up to 3 days, or scooped and frozen for up to 3 months. Bake frozen dough balls for an extra 2-4 minutes.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
11g
Saturated Fat
5g
Carbs
20g
Fiber
1g
Sugar
13g
Sodium
100mg
Cholesterol
25mg
