Ingredients and Weight:
- 1 cup (120g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon (2.5ml) baking soda
- 1/4 teaspoon (1.25ml) salt
- 1 cup (120g) chopped pecans
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- 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.
- Stir in the chopped pecans.
- Drop rounded tablespoons of the dough onto a parchment paper-lined baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (approx. 15g):
- Calories: 110
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g
Dish Characteristics:
- Chewy and soft texture
- Sweet and slightly nutty flavor
- Golden brown color with a hint of crunch on the edges
- Festive and flavorful
User Comments:
- "These cookies are so delicious and easy to make. The pecan flavor is perfect!" - Jane D.
- "I love the combination of the sweet and salty flavors. They're the perfect snack or dessert." - Michael S.
- "These cookies were a hit at my Cinco de Mayo party. Everyone raved about them!" - Sarah B.
Special Precautions and Tips:
- Do not overmix the dough, as this can result in tough cookies.
- If the dough is too sticky, refrigerate for 30 minutes before baking.
- For a crispier cookie, bake for a few minutes longer.
- Store the cookies in an airtight container at room temperature for up to 3 days.
