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Salted Caramel Pecan Chocolate Chip Cookies

These cookies offer a delightful blend of rich chocolate, crunchy pecans, and sweet caramel, all topped with a hint of sea salt. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Kerrygold is recommended for its rich flavor.
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract Real vanilla is best.
  • 2 large eggs Room temperature for best results.
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Mix-ins
  • 1 cup semi-sweet chocolate chips Ghirardelli is recommended.
  • 1 cup pecans, chopped Toast lightly for extra flavor.
  • 1/2 cup caramel sauce Store-bought or homemade.
  • pinch sea salt flakes For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes.
  3. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
  5. Gently fold in the chocolate chips and the chopped pecans to the dough.
  6. Use a cookie scoop or a tablespoon to drop rounded dough on the prepared baking sheets, leaving a couple of inches for spreading.
  7. Drizzle a bit of caramel sauce onto each cookie and press lightly to embed it slightly into the dough.
  8. Sprinkle each cookie with a pinch of sea salt flakes.
Baking
  1. Place the baking sheets in the oven and bake for 15-18 minutes, or until the edges are golden brown but the center is still soft.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use high-quality chocolate and fresh nuts for the best flavor. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.