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 Size1 cookie
Amount Per Serving
% Daily Value
Total Fat4.8 g
Saturated Fat2.3 g
Unsaturated Fat0.5 g
Total Carbohydrates12 g
Dietary Fiber0.4 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.
Recipe by Andrea Maronyan at http://andreamaronyan.com/2019/01/07/salted-pecan-brown-sugar-cookies/