This pecan cookie is chock full of crunchy caramelized pecans and a perfect cookie for the holidays, or anytime of the year if you are a true pecan lover.
227GramsButter, room temperature(8 ounces or 2 sticks)
2LargeEgg, room temperature
Instructions
Pecan Praline
In a heavy saucepan over medium heat, combine the 2 tablespoons water and 66 grams (⅓ cup) granulated sugar.
Stirring constantly, cook the water/sugar mixture until it starts to boil and begins to turn an amber color.
Immediately remove from the heat once the mixture turns an amber color and carefully stir in the pecans.
Very carefully pour the praline mixture onto a parchment lined baking sheet or silpat. Let cool completely.
Chop the praline into small pieces and set aside for adding to cookie dough.
Cookies
Preheat oven to 350°
Prepare 2 baking sheets by lining with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt.
Using a stand-mixer with the paddle attachment, begin creaming the butter, brown sugar and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed.
Add the eggs and mix on low speed until incorporated, scraping the bowl as needed.
Add the flour mixture and mix on low speed until combined.
Remove bowl from the stand mixer and fold the pecan praline into the dough so it is evenly distributed.
Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
Bake cookies for 12 - 15 minutes or until the tops and edges are a pale golden color.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.