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Salted Caramel Pecan Chocolate Chip Cookies Recipe

   
 

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     Salted Caramel Pecan Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   None
Servings   24 cookies
Preptime   40 min

Ingredients
3/4 cup unsalted butter, soft
3/4 cup brown sugar
1/4 cup sugar
1 egg, room temp
2 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi sweet chocolate chips
 
1/2 cup chopped pecans
16 wrapped caramels, cut into 4 or 5 pieces
Sea salt

Instructions
Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 30 minutes.
Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard- sized cookie scoop. If the dough is too crumbly, use your hands to roll the balls of dough. Press a few pieces of caramel onto the tops of the cookies and sprinkle with sea salt. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack. Cookies stay fresh covered at room temperature for 1 week.


Originally Submitted
3/15/2015





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