Prepare to embark on a mouthwatering journey that will transform your ordinary baking routine into an extraordinary culinary experience! These White Chocolate Chip Pecan Cookies are not just another cookie recipe – they're a delectable symphony of buttery richness, crunchy pecans, and smooth white chocolate that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver cookies so irresistible that they'll disappear faster than you can say "seconds, please!"
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, brown sugar, and salt using an electric mixer. Beat on medium speed until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped pecans using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Don't overmix the dough after adding flour to keep the cookies tender and soft.
- Use parchment paper or silicone baking mats for even baking and easy cookie removal.
- For consistent cookie sizes, use a cookie scoop or tablespoon to measure dough.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain freshness and soft texture.
- For extra flavor, lightly toast the pecans before adding them to the dough to enhance their nutty profile.
- If you prefer softer cookies, slightly underbake and remove from the oven when edges are just turning golden.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 24g
Protein: 2g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
