Ingredients:
1 and 1/2 cups chopped pecans
1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup packed light or dark brown sugar
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon cornstarch (optional*)
1 teaspoon baking soda
1/2 teaspoon salt
sea salt, for sprinkling
Directions:
In a 300F degree oven, toast the chopped pecans on a large parchment paper, foil, or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
In a large bowl using a mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low (or stir) for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (optional). Set aside.
Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Optional - sprinkle with sea salt.
Bake the cookies for 10 minutes, until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
*Note - I made this recipe without cornstarch since I didn't have any. I think the only impact to the cookie is that mine came out thinner and more deflated, but totally tasty and fine by me! I actually kind of liked the texture that way.
(adapted from sallysbakingaddiction.com)
