- 2 cups plus 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter, browned and cooled to room temp or slightly warm
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 1/2 cups caramel chips (SALTED CARAMEL CHIPS from Trader Joe's!)
- 1/2–3/4 cups chopped pecans, toasted (see note in recipe)
- sea salt
Directions
If you haven’t browned your butter yet, start with that and then set it aside to cool.
You will also need to toast your pecans. Simply place in a dry skillet on medium heat and stir often until toasted and browned.
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, milk and vanilla.
Add dry ingredients to dough. Stir in chips and nuts.
Scoop cookies onto baking sheet. Bake until cookies are set around outer edges start to firm up yet centers are still soft and puffy, 10-13 minutes (dependent on size). Sprinkle lightly with flaky sea salt right when they come out of the oven (so it sticks!)
You will also need to toast your pecans. Simply place in a dry skillet on medium heat and stir often until toasted and browned.
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, milk and vanilla.
Add dry ingredients to dough. Stir in chips and nuts.
Scoop cookies onto baking sheet. Bake until cookies are set around outer edges start to firm up yet centers are still soft and puffy, 10-13 minutes (dependent on size). Sprinkle lightly with flaky sea salt right when they come out of the oven (so it sticks!)
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