Ingredients
Scale
- For the Cookies:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (150 g) toasted pecans, chopped
Instructions
- Toast the Pecans:
- Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet. Toast for 5-7 minutes, stirring occasionally, until golden and fragrant. Allow them to cool and chop coarsely.
- Prepare the Cookie Dough:
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toasted pecans, ensuring they are evenly distributed.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared sheets, leaving 2 inches between each.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look soft.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 27 minutes
Calories: 180 kcal per cookie | Servings: 24 cookies
