Salted Caramel Pecan Chocolate Chip Cookies

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Super soft-baked chocolate chip cookies with salted caramel and pecans. One of the best chocolate chip cookies of all time!

My secret weapon in cookie recipes, makes a silent appearance yet again. I’ve told you before and I’ll tell you again, I swear by cornstarch in my chocolate chip cookies!

Adding cornstarch to your cookie dough will produce softer-than-ever cookies! It doesn’t impact the flavor at all. One bite of your tender cookie and you’ll wonder why you haven’t added cornstarch to your chocolate chip cookies this whole time.

You’re going to overload the chocolate chip cookies, super-chunk style. I used store-bought caramel squares, salted pecans, semi-sweet chocolate chips, and a generous sprinkle of sea salt on top.

Important tip: do not add the caramels to the cookie dough. Rather, cut the caramels into 4 pieces and stick them into the tops of your cookie dough balls before baking. Doing so will prevent caramel from burning into a burnt caramel river all over your cookie sheet.

Salted Caramel Pecan Chocolate Chip Cookies Recipe
You won't get enough of these irresistible salted chocolate chip cookies with gooey caramel and pecans!

Ingredients:

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
1/2 cup (71g) chopped unsalted or salted pecans
16 wrapped caramels, cut into 4 or 5 pieces each
sea salt for sprinkling

Instructions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick. Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days. Chilling is mandatory for this cookie dough so the cookies don't over-spread.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
The cookie dough will be slightly crumbly, but will come together as you roll into individual balls with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, and arrange 3 inches apart on the prepared baking sheets. Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt.
Bake for 10-11 minutes, until barely golden brown around the edges. The centers will look soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

I used salted raw pecans. You can use unsalted, roasted, and/or whichever pecans you love most.
Do not place dough onto warm cookie sheets; allow sheets to cool between batches.

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