NYC Style Salted Caramel Pecan Chocolate Cookies

Updated: 10 minutes ago

Chewy, buttery, and packed with chocolate chunks, crunchy pecans, and gooey caramel—balanced with just the right touch of salt for the perfect bite.

Cookie Dough Ingredients:

- 180 g (1 ½ cups) all-purpose flour

- ½ teaspoon baking powder

- ¼ teaspoon baking soda

- ½ teaspoon salt

- 115 g (½ cup) unsalted butter, cold

- 100 g (½ cup) brown sugar

- 1 large egg, room temperature

- 1 teaspoon vanilla extract

- 100 g (about ⅔ cup) dark chocolate, chopped

- 100 g pecans, roughly chopped

- 18 soft caramels

Caramel Topping:

- 4 soft caramels

- 1 teaspoon cream

Instructions:

1. Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.

2. Beat cold butter for 1 minute until slightly softened but still firm.

3. Add brown sugar to the butter and beat again until combined and slightly creamy.

4. Stir in the egg and vanilla extract until fully incorporated.

5. Add dry ingredients one by one into the wet mixture, mixing gently after each addition until fully blended.

6. Stir in chopped chocolate, pecans, and caramels.

7. Cover and refrigerate for about 1 hour to firm up the dough and enhance flavor.

8. Scoop dough into balls and place them on a parchment-lined baking sheet.

9. Freeze dough balls for 15 minutes before baking.

10. Bake for 13-14 minutes or until edges are golden brown. Let cool on a wire rack.

11. Melt caramels with cream in a small saucepan or microwave, stirring until smooth.

12. Spoon caramel over cookies and enjoy!

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