Ingredients
Equipment
Method
Instructions
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Step 2: Prepare the Baking Sheets - Line two baking sheets with parchment paper. This will help prevent the cookies from sticking and makes for an easy cleanup.
- Step 3: Mix Dry Ingredients - In a medium bowl, whisk together the flour, baking soda, salt, and Dutch processed cocoa until well combined. Set aside.
- Step 4: Cream Butter and Sugars - In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Step 5: Add Eggs and Vanilla - Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
- Step 6: Combine Dry and Wet Ingredients - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Step 7: Fold in Chocolate Chips, Pecans, and Caramels - Using a spatula, gently fold in the semi-sweet chocolate chips, chopped pecans, and caramel bits until evenly distributed throughout the dough.
- Step 8: Scoop the Dough - Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
- Step 9: Bake the Cookies - Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Step 10: Cool and Drizzle - Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Once cooled, drizzle with salted caramel sauce for that extra touch of indulgence.
Notes
- Experiment with different nuts like walnuts or almonds for added flavor.
- Store cookies in an airtight container for up to one week.
- Freeze cookies for up to three months for prolonged enjoyment.