Salted Caramel Pecan Chocolate Chip Cookies

Ingredients:

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar (light brown would be fine)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka corn flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) semi-sweet chocolate chips
  • 1/2 cup (71g) chopped pecans
  • 16 wrapped caramels, cut into 4 or 5 pieces each
  • sea salt

Directions:

  1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 30 minutes.
  3. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. If the dough is too crumbly, use your hands to roll the balls of dough. Press a few pieces of caramel onto the tops of the cookies and sprinkle with sea salt. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack. Cookies stay fresh covered at room temperature for 1 week.

Recipe Notes:

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches. Do not drop dough onto warm cookie sheets; allow sheets to cool between batches.

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