Salted Caramel Pecan Chocolate Chip Cookies

By Tracy

12 Person

85 Minutes

0 Calories

Super soft-baked chocolate chip cookies with salted caramel and pecans. One of the best chocolate chip cookies of all time! Adding cornstarch to your cookie dough will produce softer-than-ever cookies! It doesn’t impact the flavor at all. One bite of your tender cookie and you’ll wonder why you haven’t added cornstarch to your chocolate chip cookies this whole time.

Ingredients

sea salt
16 wrapped caramels
1/2 cup chopped unsalted or salted pecans
1 cup semi-sweet chocolate chips
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cornstarch
2 cups all-purpose flour
2 tsp. pure vanilla extract
1 large egg, at room temperature
1/4 cup granulated sugar
3/4 cup acked light or dark brown sugar
3/4 cup unsalted butter, softened to room temperature

Method

01

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
02

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick.
03

Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days. Chilling is mandatory for this cookie dough so the cookies don’t over-spread.
04

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
05

The cookie dough will be slightly crumbly but will come together as you roll into individual balls with your hands. Roll balls of dough, about 1 1/2 Tablespoons of dough each, and arrange 3 inches apart on the prepared baking sheets.
06

Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt. Bake for 10-11 minutes, until barely golden brown around the edges. The centers will look soft.
07

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Related Tags

Chocolate Chip Cookie Recipes

Dessert Recipes

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Cookie Recipes

Snacks Recipes

Salted Caramel Pecan Chocolate Chip Cookies

3.6

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 75 Mins
Cook Time 10 Mins
Total Time 85 Mins

02 Ingredients

sea salt

16 wrapped caramels

1/2 cup chopped unsalted or salted pecans

1 cup semi-sweet chocolate chips

1/2 tsp. salt

1 tsp. baking soda

2 tsp. cornstarch

2 cups all-purpose flour

2 tsp. pure vanilla extract

1 large egg, at room temperature

1/4 cup granulated sugar

3/4 cup acked light or dark brown sugar

3/4 cup unsalted butter, softened to room temperature

03 Method

Step 1

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.

Step 2

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick.

Step 3

Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days. Chilling is mandatory for this cookie dough so the cookies don’t over-spread.

Step 4

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Step 5

The cookie dough will be slightly crumbly but will come together as you roll into individual balls with your hands. Roll balls of dough, about 1 1/2 Tablespoons of dough each, and arrange 3 inches apart on the prepared baking sheets.

Step 6

Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt. Bake for 10-11 minutes, until barely golden brown around the edges. The centers will look soft.

Step 7

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

04 Author