Two weeks ago, I was invited to an Easter Dinner. Knowing me and my excuse to try something new, I decided to take a risk and bake something way out of my comfort zone. (And, I already had bought all the inrewidents weeks ago because I had the urge to make this after having Tim Horton‘s version of this cookie, but without the chocolate.
Whipping the butter and sugar first. Always (almost) a first when baking cookies.
It looks like a chocolate chip cooke dough. And that’s exactly what is it at this stage.
After having an hour to chill in the fridge, add the pecans and bits of caramel. Scoop wit a spoon or use your hands to roll them into a ball. I would pat the dough flat, at this stage, because if the cookie is in a round ball shape, the inside might not be fully cooked. And no, they do not flatten once baking. And also, make sure the caramel is not peaking out from the sides.
If the caramel pieces ARE on the sides, they’ll turn out like this (picture above, left side). Doesn’t look too appealing.
*Salted Caramel Pecan Chocolate Chip Cookie recipe taken from Sally Baking Addiction.