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### Instructions
#### 1. **Preheat Your Oven and Prepare Baking Sheets**
Start by preheating your oven to **350°F (175°C)**. Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
#### 2. **Cream Butter and Sugars**
In a large mixing bowl, use an electric mixer to cream together the **butter**, **brown sugar**, and **granulated sugar** until the mixture is light and fluffy. This process usually takes about 2-3 minutes. The creaming step is essential because it incorporates air into the dough, helping to create soft, chewy cookies.
#### 3. **Add Eggs and Vanilla**
Add the **eggs**, one at a time, mixing well after each addition. Stir in the **vanilla extract** until everything is well combined.
#### 4. **Combine Dry Ingredients**
In a separate bowl, whisk together the **flour**, **baking soda**, and **salt**. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cookies.
#### 5. **Fold in the Goodies**
Now, gently fold in the **chocolate chips**, **caramel bits**, and **chopped pecans**. Make sure the caramel bits are evenly distributed throughout the dough, but be gentle to avoid breaking the pieces apart.
#### 6. **Scoop the Dough**
Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. The dough will spread slightly, so leave room for that.
#### 7. **Bake to Perfection**
Bake the cookies in the preheated oven for **10-12 minutes** or until the edges are golden brown, but the centers are still soft. The caramel will melt into gooey pockets, and the chocolate will melt, making these cookies irresistible.
#### 8. **Add a Sprinkle of Sea Salt**
As soon as you take the cookies out of the oven, sprinkle a small pinch of **sea salt** on top of each cookie. The salt enhances the caramel flavor and balances out the sweetness, creating that perfect sweet and salty combination.
#### 9. **Cool and Enjoy**
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed slightly warm, when the chocolate and caramel are at their gooey best, but they’ll stay soft and delicious for several days.
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### Tips for Perfect Salted Caramel Pecan Chocolate Chip Cookies
– **Chill the Dough**: For thicker cookies, you can chill the dough in the refrigerator for 30 minutes to an hour before baking. This helps prevent the cookies from spreading too much while baking.
– **Toast the Pecans**: Toasting the pecans before adding them to the dough intensifies their flavor and gives them a delightful crunch. Simply place them on a baking sheet in a single layer and bake at 350°F for about 5-7 minutes, until they’re fragrant and slightly browned.
– **Use Quality Caramel Bits**: If you can’t find caramel bits, soft caramel candies work great as well. Just chop them into small pieces before adding them to the dough. Be careful with the caramel bits as they can burn if overbaked, so keep an eye on the cookies in the oven.
– **Storing**: Store your cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet before transferring them to a freezer bag for easy, future cookie baking.
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### Why You’ll Love These Cookies
These **Salted Caramel Pecan Chocolate Chip Cookies** are the perfect balance of flavors and textures, offering a delightful contrast between the richness of chocolate, the sweetness of caramel, the crunch of pecans, and the finishing touch of sea salt. Whether you’re serving them at a party, packing them in lunchboxes, or simply enjoying a sweet treat with a cup of coffee, these cookies will be a crowd-pleaser.
So, grab your ingredients, fire up your oven, and get ready to indulge in these decadent cookies that are sure to become a new favorite in your baking rotation!
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