Advertisements
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.

Advertisements
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.
Advertisements


