Sweet & Salty Crack Cookies

No, the name of my ‘famous’ cookies may not be kid friendly.  I guess that just means more of this yummy treat for you, since you may not want to explain why they’re like ‘crack’.  The boring, kid-safe name for them can just be Brown Sugar, Pecan, Chocolate & Sea Salt Cookies.  Perfect.

Largely known fact, I’m not into sweets as much as my husband.  You’re more likely to catch me with a huge platter of chips, salsa & guacamole while he munches on a chocolatey Nutty Bar.  However, these cookies are a perfect mix of sweet & salty.  Even I admit to sneaking a few too many.  I think we all do in this household, because two dozen never last the entire day.

The Starting Lineup

  • 1 1/4 cup of All Purpose Flour
  • 1 tsp Baking Soda (or 1/2 tsp baking soda + 1/2 tsp baking powder for chewy and crisp)
  • 1/2 tsp Salt
  • 1 stick Butter, softened to room temp (I actually like salted variety here)
  • 1/2 cup of Dark Brown Sugar
  • 6 Tbsp of Granulated Sugar
  • 1 large egg, room temp
  • 1 tsp Pure Vanilla Extract
  • 2 cups Semi Sweet Chocolate Chips
  • 1/2 cup Pecans, chopped
  • Coarse Sea Salt, to taste

*Preheat oven to 350

Line 2 baking sheets with parchment paper (foil would work too).

•In a bowl, sift together the flour, baking soda & salt.

•In another larger mixing bowl, beat the softened butter, dark brown sugar & granulated sugar till creamy (med speed for about 2 minutes).

•Add in the egg, vanilla and mix on low till blended in.

•Slowly add in the flour mix till incorporated.

•With a wooden spoon, carefully stir in the chocolate chips & pecan pieces.

•Place cookie dough mounds (use large spoon or small ice cream scoop) about 2″ apart on the baking sheets.

•Bake for 10-12 minutes.  Take out of oven and lightly sprinkle tops with sea salt.

•Let cool on baking sheets for 5 minutes and then transfer to a wire rack to finish cooling.

*makes appx 24 cookies

*if you don’t have a stand mixer or a hand mixer, you can absolutely use a wooden spoon for all of this.  

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