Pecan Cookie

Ingredients

• 1.5 cups pecan – chopped
• 2.25 cups all-purpose flour
• 1 tsp baking soda
• 0.75 tsp fine salt
• 8 ounces unsalted butter – softened
• 0.75 cups granulated sugar
• 0.75 cups light brown sugar – packed
• 2 large egg
• 2 tsp vanilla extract

Instructions

1. Heat the oven to 350°F/175°C. Spread pecans on a baking sheet and toast until fragrant and slightly darkened, 6–8 minutes; cool completely, then chop and set aside.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt.
4. In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar with a mixer on medium speed until light and fluffy, 2–3 minutes.
5. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
6. Add the dry ingredients and mix on low just until combined; do not overmix.
7. Fold in the chopped nuts.
8. Scoop dough into 1.5-tablespoon mounds (about 1.25-inch balls) and arrange 2 inches apart on the prepared sheets.
9. Bake, one sheet at a time, until edges are set and lightly golden and centers look slightly underdone, 10–12 minutes.
10. Cool on the sheet for 5 minutes, then transfer cookies to a rack to cool completely.