Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups pecans, finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 3 minutes until it looks light, fluffy, and pale in color.
- Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until fully combined, scraping down the sides of the bowl with a spatula to ensure everything is incorporated. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the white streaks of flour disappear. Do not overmix the dough.
- Gently fold in the finely chopped pecans using a sturdy spatula. Use a small cookie scoop or a tablespoon to drop rounded portions of dough onto the prepared baking sheets. Space the cookies at least 2 inches apart, as they will spread while baking to achieve that signature crispy edge. If you prefer a thinner cookie, lightly press down on each dough ball with the palm of your hand.
- Place the baking sheets in the center rack of the oven. Bake for 10 to 12 minutes, or until the edges are a deep golden brown and the centers look set. For extra crispiness, aim for the longer end of the baking time. Remove the pans from the oven and let the cookies sit on the hot sheet for 5 minutes. This allows them to firm up. Transfer the cookies to a wire rack to cool completely, which is when they reach their peak crunch.
- Cook Time: 27 minutes