Caramel Pecan Chocolate Chip Cookies

Ingredients

• Dry Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
• Wet Ingredients:
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
• Mix-ins:
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 3/4 cup salted caramel sauce
• For Finishing:
  • Flakey sea salt, for sprinkling

Directions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Combine Dry Ingredients:
   • In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars:
   • In a large bowl, using an electric mixer, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition.
4. Incorporate Dry Ingredients:
   • Gradually beat in the flour mixture until just combined.
5. Add Chocolate Chips and Pecans:
   • Stir in the chocolate chips and chopped pecans.
6. Form Cookies:
   • Drop heaping tablespoonfuls of dough onto the prepared baking sheets.
   • Press a small well into the center of each cookie and fill with a teaspoon of salted caramel sauce. Cover the caramel with a bit of dough if desired.
7. Bake:
   • Bake for 9 to 11 minutes, or until the edges are golden brown.
   • Remove from the oven and immediately sprinkle with flakey sea salt.
8. Cool:
   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Preparation Time: 20 minutes

Cooking Time: 11 minutes

Total Time: 31 minutes

Servings: 24 cookies

Calories: 280 kcal per cookie

20 Popular Questions and Answers about Salted Caramel Pecan Chocolate Chip Cookies

1. Can I use dark chocolate chips instead of semi-sweet?
   • Yes, dark chocolate chips can be used for a richer flavor.
2. How can I make these cookies gluten-free?
   • Use a gluten-free all-purpose flour blend in place of regular flour.
3. Can I substitute the pecans with another nut?
   • Yes, walnuts or almonds work well as substitutes.
4. What if I don’t have salted caramel sauce?
   • You can make your own or use caramel sauce and add a pinch of sea salt.
5. Can I make the dough ahead of time?
   • Yes, you can refrigerate the dough for up to 48 hours before baking.
6. Do I need to chill the dough before baking?
   • Chilling is not necessary, but it can help prevent spreading for a thicker cookie.
7. Can I use margarine instead of butter?
   • Butter is preferred for flavor and texture, but margarine can be used in a pinch.
8. How do I prevent the caramel from leaking out?
   • Make sure to cover the caramel well with dough to prevent leakage.
9. Can I freeze the cookie dough?
   • Yes, freeze the dough in balls and bake from frozen, adding a couple of minutes to the baking time.
10. How long do these cookies stay fresh?
    • Store in an airtight container for up to a week.
11. Can I use light brown sugar instead of dark?
    • Yes, light brown sugar can be used, but dark brown sugar gives a deeper flavor.
12. How do I ensure the cookies are chewy?
    • Do not overbake and make sure to cool on the baking sheets for a few minutes before transferring.
13. Can I add more mix-ins like dried fruit?
    • Yes, dried cranberries or raisins can be added.
14. What if I don’t have flakey sea salt?
    • Regular sea salt or kosher salt can be used, but use sparingly.
15. Can I make these cookies dairy-free?
    • Use dairy-free butter and chocolate chips to make the recipe dairy-free.
16. How do I melt the caramel sauce properly?
    • Warm the caramel sauce slightly if it’s too thick to drizzle easily.
17. Can I double the recipe?
    • Yes, simply double all the ingredients and bake in batches.
18. What’s the best way to chop the pecans?
    • Use a knife or pulse in a food processor for a quick chop.
19. Can I use self-rising flour?
    • No, stick with all-purpose flour and follow the recipe for the best results.
20. How do I know when the cookies are done?
    • The edges should be golden brown, and the centers should look slightly underbaked.

30 Secrets to Master the Recipe

Ingredient Selection and Preparation

1. Fresh Ingredients: Use fresh, high-quality ingredients for the best results.
2. Room Temperature Butter: Ensure butter is at room temperature for proper creaming.
3. Accurate Measuring: Measure flour correctly by spooning it into the cup and leveling off.

Mixing Tips

4. Cream Butter and Sugars Well: Beat until light and fluffy to incorporate air.
5. Gradual Flour Addition: Add dry ingredients slowly to avoid overmixing.
6. Even Chocolate Distribution: Stir in chocolate chips last to evenly distribute.

Shaping and Baking

7. Uniform Dough Balls: Use a cookie scoop for uniform size.
8. Proper Caramel Placement: Make a well in the dough to hold caramel.
9. Don’t Overcrowd: Leave space between cookies for spreading.

Baking Tips

10. Preheated Oven: Ensure the oven is fully preheated before baking.
11. Watch for Golden Edges: Bake until edges are golden for chewy centers.
12. Immediate Salting: Sprinkle sea salt right after baking for best adhesion.

Flavor Enhancements

13. Extra Vanilla: Add a bit more vanilla for enhanced flavor.
14. Dark Chocolate: Use a mix of chocolate types for depth.
15. Toasted Nuts: Toast pecans for added flavor.

Storage and Serving

16. Airtight Storage: Keep in an airtight container to maintain freshness.
17. Room Temperature Serving: Serve cookies at room temperature for best texture.
18. Reheat for Freshness: Warm cookies slightly before serving to refresh.

Customizations

19. Different Nuts: Substitute pecans with walnuts or macadamias.
20. Caramel Varieties: Use different types of caramel for unique flavors.

Dietary Adjustments

21. Gluten-Free Option: Use a gluten-free flour blend.
22. Dairy-Free Version: Use dairy-free butter and chocolate.

Presentation

23. Uniform Size: Use a cookie scoop for consistent size.
24. Extra Garnish: Add more chocolate chips or caramel drizzle on top.

Cooking Techniques

25. Check for Doneness: Cookies should look slightly underbaked in the center.
26. Cool on Sheet: Let cookies cool on the baking sheet for 5 minutes before transferring.

Troubleshooting

27. Prevent Spreading: Chill the dough if cookies spread too much.
28. Fix Dry Dough: Add a tablespoon of milk if the dough is too dry.

Enhancing Texture

29. Chewy Centers: Underbake slightly for chewy centers.
30. Crispy Edges: Bake until edges are just golden for crispiness.

By following these secrets and tips, you’ll master the art of making perfect, delightful Salted Caramel Pecan Chocolate Chip Cookies, ensuring they are a hit at any gathering or party. Enjoy your delicious creation!