Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking. Allow the oven to fully preheat for consistent results.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these ingredients thoroughly ensures even leavening and consistent texture throughout the cookies.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, about 2–3 minutes. Add the vanilla extract, then beat in the eggs one at a time, making sure each is fully incorporated. Proper creaming adds air to the dough for soft, tender cookies.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand just until combined. Avoid overmixing to keep the cookies tender rather than dense.
- Add Chocolate Chips and Pecans: Fold in the chocolate chips and chopped pecans evenly, ensuring that each cookie will have a balance of chocolate and nutty flavor.
- Form Cookies: Using a heaping tablespoon, drop portions of dough onto the prepared baking sheets. Create a small well in the center of each cookie and fill with approximately 1 teaspoon of salted caramel sauce. Optionally, cover the caramel lightly with a bit of dough for a filled effect.
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