Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until pale and fluffy.
- Add the eggs and vanilla extract, mixing until combined and glossy.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Fold in the chocolate chips, chopped pecans, and caramel pieces with a spatula until evenly distributed.
- Use a cookie scoop or tablespoon to portion out the dough and roll into balls, placing them 2 inches apart on the baking sheet.
- Bake in the preheated oven for 10 to 12 minutes until the edges are lightly golden but the centers are still soft.
- Immediately sprinkle coarse sea salt on top of the warm cookies and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 220IUCalcium: 15mgIron: 0.5mg
Notes
For added flavor, toast the pecans in a dry skillet before adding them to the dough.
Store cookies in an airtight container with a slice of bread to maintain softness for up to a week.
Freeze unbaked dough balls for fresh cookies whenever a craving hits, just add an extra minute or two to the baking time.
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