These cookies are a lovely little treat to have with tea, they are the soft and chewy kind of cookies, you achieve this by under-baking them then letting them set up on the tray for a few minutes after baking. If you like a crispier cookie you can bake them for an additional few minutes, just until they get light brown along the edges. The brown sugar gives them a slight caramel-like flavor and the salt sprinkled on top goes great with the sweetness of the cookie and the pecans. These are also storable in the freezer so you can bake fresh cookies whenever you like.
Salted Pecan Brown Sugar Cookies
Yield 20 cookies
- 1/2 cup (115g) Butter, melted and slightly warm
- 1/3 cup (75g) Light Brown Sugar
- 2 tbsp (24g) White Sugar
- 1/4 tsp Coarse Salt (1/8 tsp fine salt)
- 1 tsp Vanilla Extract
- 3 Egg Yolks at room temperature (about 60g total)
- 1 1/3 cup (180g) all purpose Flour
- 1/2 tsp + 1/8 tsp Baking Soda (basically a heaping 1/2 tsp)
- 1/4 cup Pecans, coarsely chopped
- Flaky Sea Salt to sprinkle on top
Tools: medium bowl, silicon spatula, whisk, baking tray, parchment paper
- In a medium bowl combine the melted butter, both sugars, 1/4 tsp salt, and vanilla, whisk until smooth.
- Add the egg yolks to the mixture and whisk until smooth.
- Add in half of the flour to the batter along with all of the baking soda, whisk until the dry ingredients are completely combined. Add in the remaining flour and switch over to a silicon spatula to mix it in just until you have a smooth, soft dough. Place clingfilm directly on the dough, covering it well (this is to avoid any odors from the fridge) chill for at least 2 hours, overnight is best.
- Preheat oven to 375ºF (190ºC) without the fan/ventilator switched on. Line a baking tray with parchment paper.
- Scoop out small blobs of dough and shape into a ball (about the size of a walnut shell or 22-24 grams) then flatten slightly and place on the tray, giving them even spacing, I usually fit about 15 per tray, but out of this batch of dough I get a total of 20 cookies, so you can keep the rest in the fridge until you’re ready to bake them. Press some of the pecans on top of each cookie and lightly sprinkle with a little bit of flaky sea salt.
- Bake the cookies for 7 minutes, they wont color at all and they might look a bit raw in the center. The centers will be nice and chewy. If you like a crispier cookie, bake them for 10 minutes or until lightly browned along the edges.
- Allow the cookies to cool for at least 5 minutes before removing from the baking tray. You can store these in an airtight container for up to 3 days at room temperature.
The raw dough can be kept in the fridge for up to 3 days and in the freezer for up to 1 month (if you are freezing, I recommend reshaping them then freezing). To bake frozen cookies, let them thaw on the baking tray at room temperature for 10 minutes before baking.
Serving Size 1 cookie
Amount Per Serving
% Daily Value
Total Fat 4.8 g
Saturated Fat 2.3 g
Unsaturated Fat 0.5 g
Cholesterol 34 mg
Sodium 118 mg
Total Carbohydrates 12 g
Dietary Fiber 0.4 g
Sugars 4.9 g
Protein 1.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.