This recipe turns a classic Southern confection into cookies chewy with brown sugar and packed with nuts. Transform them into ice cream sandwiches for an extra-special dessert.
- 1 ¼ cups pecans
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) butter, melted and cooled slightly
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- In a medium skillet, toast the pecans on medium 3–5 min., just until fragrant, stirring frequently. Transfer to a bowl and cool completely. Coarsely chop.
- Meanwhile, in a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl, with a hand or stand mixer, beat the butter, brown sugar, and granulated sugar on medium speed 2–3 min., until lightened in color and creamy. Reduce speed to low and beat in the egg, then the vanilla. Scrape down the bowl and beat in the flour mixture in batches until just combined. Fold in pecans. Cover and refrigerate at least 2 hours or up to 2 days.
- Preheat oven to 350°F. Line 2 large cookie sheets with parchment. By mini cookie scoop or heaping tbsp, scoop dough onto prepared pans, spacing 2 inches apart. Bake 9–11 min., until edges are just starting to brown and crisp.
- Cool on pans on wire rack 5 min., then transfer cookies from pans to rack to cool completely. Repeat baking and cooling with any remaining dough.
Keep cookies moist and chewy in an airtight container by packing them with a small piece of bread.
This recipe is
- June 2021