In a 300F degree oven, toast the chopped pecans on a large parchment paper or silicone mat-
lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans
aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat
the butter for 1 minute on medium speed until completely smooth and creamy. Add the
granulated sugar and brown sugar and beat on medium high speed until fluffy and light in
color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl
as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.
On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be
quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly
disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours
and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20
minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for
about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to
350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always
recommended for cookies.) Set aside.
Once chilled, the dough will be slightly crumbly, but will come together if you work the dough
with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1
Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of
granulated sugar listed under the optional ingredients. It's optional because I merely did this
for looks-- the sugar gives them a pretty sparkle. Or you can bake the cookies without the
sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love
salty/sweet, do the sea salt.
Bake the cookies for 10 minutes, until slightly golden brown around the edges. My oven has
hot spots and yours may too- so, be sure to rotate the pan once during bake time.
The baked cookies will look extremely soft in the centers when you remove them from the
oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently
pressing down on them with the back of a spoon. They will slightly deflate as you let them
cool. Transfer to cooling rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well -
up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake
frozen cookie dough balls for an extra minute, no need to thaw.
Originally Submitted
2/5/2015
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