Description
Chewy, nutty cookies bursting with gooey caramel, rich chocolate chips, and toasted pecans—a delightful twist on the classic chocolate chip cookie.
Ingredients
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (190 g) all‑purpose flour
- ½ teaspoon baking soda
- ½ cup (90 g) chocolate chips
- ½ cup (60 g) chopped pecans
- 6–8 soft caramels, chopped
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Add the flour and baking soda; mix until just combined.
- Fold in the chocolate chips, chopped pecans, and caramel pieces.
- Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers remain soft.
- Let cookies cool on the sheet for about 5 minutes before transferring to a wire rack.
Notes
- For a deeper chocolate flavor, swap half the chocolate chips for chopped dark chocolate.
- Toast the pecans before adding them for a richer nutty aroma.
- For a sea-salt twist, lightly sprinkle flaky salt on top right after baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Unbaked dough can be frozen and baked directly from frozen, adding 2–3 extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
