I love these cookies because, not only are they gorgeous, but they pack a three-fold flavor combo of sweet butterscotch, nutty toasted pecans and creamy white chocolate chips.
Technique tip: As with every single cookie under the sun, they're even better slightly under-baked.
- 2 sticks butter
- 1½ cups light brown sugar, firmly packed
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butterscotch chips
- 3/4 cup white chocolate chips
- 1¼ cups toasted pecans, coarsely chopped
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until they are light and fluffy, about 5 minutes. Turn the mixer to low, and add the egg, and then the vanilla, continuing to mix until everything is well blended. Turn the mixer off.
2. In a mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Turn the mixer to the lowest speed and add the flour mixture, gradually in batches, to the butter-sugar mixture, being extremely careful not to mix the dough too much. Fold in the butterscotch and white chocolate chips and chopped pecans by hand and refrigerate the dough in its bowl for half an hour.
3. Preheat the oven to 350°F.
4. Line a heavy baking sheet with parchment paper and use a half-ounce scoop to portion the dough, placing balls of dough onto the prepared baking sheet in rows of five. Bake them for 5 minutes before turning the pan and baking them for 3-5 minutes more until they are just done.