Ingredients: |
Ingredients: 2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1½ sticks salted butter, softened and room temperature
2½ cups light brown sugar, packed, do not substitute dark brown sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
2½ cups coarsely chopped pecans
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Directions: |
Directions:1). Preheat the oven to 375 degrees. Ensure that all ingredients are at room temperature before beginning. Line a large cookie sheet with parchment paper and set aside. Sift together the flour, salt, and baking soda in a small bowl and set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 2 minutes. Add the brown sugar and beat another 2 to 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer to medium speed and add the eggs one at a time, mixing for 1 minute after each addition, scraping down the sides of the bowl as needed. Stir in the vanilla.
3). With the mixer on low, add the flour mixture in 3 batches, mixing just until incorporated between each addition, scraping down the sides of the bowl as needed. Stir in the pecans. Cover and chill the cookie dough for 30 to 60 minutes before baking.
4). Drop the cookies with a 2-tablespoon scoop onto the prepared cookie sheet. Keep the remaining cookie dough in the refrigerator while baking off the cookies. Bake for 14 to 15 minutes or until light brown, moving the pan from front to back after 6 minutes to ensure even baking. Cool on the baking sheet for 10 minutes, then remove to wire racks to cool completely. |
This recipe for Joseph's Pecan Praline Cookies is from