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Who doesn’t love a good chocolate chip cookie?
With this recipe, I caramelized half the portion of sugar and butter for a nice deep, rich flavor. These soft, scrumptious cookies are balanced with the crunch of pecans and dark cocoa.
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Salted Caramel and Pecan Chocolate Chip Cookies
Yummy, deep smoky caramel flavor.
Credit: ericarobbin.com
Salted Caramel and Pecan Chocolate Chip Cookies
- 2 sticks (1 cup) of butter, unsalted, sliced and divided
- 1 1/2 cup dark brown sugar, divided
- 2 tablespoons heavy cream
- 1/4 baking soda (for the caramel)
- 2 tablespoons vanilla
- 2 large eggs
- 2 1/2 to 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups dark chocolate chips
- 1 cup pecans, roughly chopped
- Sprinklings of flaked sea or lava salt
Salted Caramel and Pecan Chocolate Chip Cookies
- Start to melt 1 cup of brown sugar over medium-high heat.
- Add 1 stick (1/2 cup) butter and melt together until bubbly, stirring constantly. Note that some crystallization may occur, these will turn into yummy bits of caramel in final cookie.
- Add 1/4 teaspoon baking soda, cooking until medium brown.
- Stir in heavy cream, remove from heat, set aside.
- Cream together remaining stick (1/2 cup butter) and 1/2 cup sugar until fluffy.
- Drizzle in slightly cooled caramel.
- Mix in vanilla, then eggs.
- Sift together flour, baking soda, and salt.
- Gently fold in dry mixture into wet mixture. If too sticky, add more flour, noting that dough will firm up upon refrigeration.
- Mix in chocolate chips and pecans.
- Refrigerate dough for 1 hour or overnight.
- Preheat oven to 350 degrees (177 C).
- Roll dough into 2″ balls, topping with a sprinkling of flaked sea or lava salt.
- Bake on parchment-lined baking sheet for about 10-13 minutes.
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