WHITE CHOCOLATE PECAN COOKIES RECIPE Soft and chewy white chocolate pecan cookies filled with creamy white chocolate chips and toasted pecans. These easy homemade cookies have golden edges, tender centers, and a delicious buttery flavor. Print Recipe Pin Recipe PREP TIME 20minutes mins COOK TIME 10minutes mins CHILL TIME 30minutes mins COURSE Cookies CUISINE American SERVINGS 24 cookies INGREDIENTS    1x 2x 3x 2¼ cups 270 grams all-purpose flour 1 teaspoon baking soda 1 teaspoon cornstarch ½ teaspoon salt ¾ cup 170 grams unsalted butter, softened ¾ cup 150 grams packed light brown sugar ½ cup 100 grams granulated sugar 1 large egg 1 large egg yolk 2 teaspoons pure vanilla extract 1 cup 170 grams white chocolate chips 1 cup 110 grams chopped pecans, toasted and cooled ¼ teaspoon flaky sea salt optional INSTRUCTIONS   Preheat the oven to 350°F (175°C). Toast the pecans for six to eight minutes, then let them cool completely. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for two to three minutes until light and creamy. Add the egg, egg yolk, and vanilla extract. Mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips and cooled chopped pecans. Cover the dough and refrigerate for at least 30 minutes. Line two baking sheets with parchment paper. Scoop the dough into approximately two-tablespoon portions and place two inches apart. Bake at 350°F for 10 to 12 minutes, until the edges are lightly golden and the centers are just set. Let the cookies cool on the baking sheets for five minutes before transferring them to a wire cooling rack. Sprinkle with flaky sea salt if desired. NOTES

  • Use softened butter rather than melted butter for the best texture.- Measure flour carefully to prevent dry cookies.- Toast the pecans for more flavor, but cool them before adding them to the dough.- Chill the dough to help prevent excessive spreading.- Don’t overbake. The cookies will continue to set as they cool.- Store cooled cookies in an airtight container for up to five days.- Freeze baked cookies or portioned cookie dough for up to three months.