Description
Indulge in these decadent cookies packed with gooey caramel, melty chocolate chips, and crunchy pecans, all finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped pecans
3/4 teaspoon salted caramel sauce
Flaky sea salt (for topping)
Instructions
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter with granulated sugar and brown sugar until light and fluffy. Add vanilla extract.
Beat in eggs one at a time until creamy. Slowly add dry ingredients and mix until just combined.
Gently fold in chocolate chips and pecans.
Drop spoonfuls of dough onto baking sheets, spacing them apart. Make an indentation in each cookie and fill with caramel sauce.
Bake for 9-11 minutes until edges are golden brown. Sprinkle with sea salt and let cookies cool on the baking sheet before transferring to a wire rack.
Notes
Use homemade or store-bought caramel sauce for convenience.
For a chewier texture, slightly underbake and let cookies cool on the sheet.
Substitute walnuts or almonds for pecans if desired.
