Ingredients:

  • 1 and 1/2 cups (195g) chopped pecans
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed dark or light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (313g) all-purpose flour, spooned & leveled
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions:

  1. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth and creamy — about 1 minute.
  2. Add both sugars (granulated and brown), beating on medium-high speed until fluffy and lightened in color.
  3. Mix in the eggs one at a time along with the vanilla extract; beat well after each addition to ensure everything is combined thoroughly.
  4. In another bowl, whisk together flour, cornstarch, baking soda, and salt until well-combined.
  5. Gradually mix dry ingredients into wet ingredients on low speed until just combined – expect a thick cookie dough!
  6. Fold in the toasted pecans gently by mixing on low speed for about 5–10 seconds or until evenly distributed throughout the dough.
  7. Cover tightly with aluminum foil or plastic wrap and chill in refrigerator for at least 3 hours or up to 3 days before baking—this step is crucial!
  8. After chilling: - Allow dough to sit at room temperature for approximately 20–30 minutes before scooping. - Preheat your oven again to 350°F (177°C). - Line two large baking sheets with parchment paper or silicone mats.
  9. Scoop about one tablespoon of dough per cookie ball; roll into balls using your hands. - Optionally roll each ball into granulated sugar for added sparkle!
  10. - Bake cookies for about 11–12 minutes (13 minutes if you prefer crispier cookies), rotating trays halfway through if needed. - Expect them to look slightly undercooked; they will firm up as they cool!