Are you ready to transform your baking game with the most mouthwatering brown sugar pecan cookies that will make your taste buds dance? These high-altitude cookies are not just a treat; they're a culinary adventure that promises to deliver the perfect balance of crispy edges and melt-in-your-mouth centers. Whether you're a seasoned baker or a curious novice, this recipe will elevate your cookie-making skills and impress everyone who takes a bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of brown sugar and 1/2 cup of softened unsalted butter. Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture. Continue mixing until fully incorporated and smooth.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Fold in 1 cup of chopped pecans using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. This will help achieve a soft and chewy texture.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your high altitude soft and chewy brown sugar pecan cookies with a glass of milk or your favorite beverage!
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- When measuring flour, use the spoon and level method to avoid dense, dry cookies.
- Don't overmix the dough - this can lead to tough, chewy cookies instead of soft ones.
- For perfectly uniform cookies, use a cookie scoop or tablespoon for consistent sizing.
- Watch your cookies closely during baking - high altitude can affect cooking times slightly.
- Let cookies cool on the baking sheet for a few minutes before transferring to prevent breaking.
- Store cookies in an airtight container to maintain their soft, chewy texture.
- For extra flavor, toast the pecans before adding them to the dough for a deeper, nuttier taste.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 20mg
