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Ingredients Method

Ingredients
  

  • * 1 cup unsalted butter softened
  • * 1 ¼ cups packed brown sugar
  • * 1 large egg
  • * 2 teaspoons vanilla extract
  • * 2 ¼ cups all-purpose flour
  • * 1 teaspoon baking soda
  • * ½ teaspoon baking powder
  • * ½ teaspoon salt
  • * 1 cup chopped pecans lightly toasted
  • * 2 tablespoons granulated sugar optional, for rolling

Method
 

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
  3. Add the egg and vanilla extract, mixing until smooth and fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
  6. Fold in the chopped pecans until evenly distributed throughout the dough.
  7. Scoop tablespoon-sized portions of dough and roll into balls. If desired, lightly roll each ball in granulated sugar for a sparkling finish.
  8. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers still appear slightly soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Serve immediately or store in an airtight container for up to 5 days.