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Step 1: Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugars:
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add the vanilla extract and mix well.
Step 3: Incorporate the Eggs:
Add the eggs one at a time, mixing well after each addition.
Step 4: Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Add the Mix-Ins:
Gently fold in the chocolate chips and chopped pecans.
Swirl in the caramel sauce. Be careful not to overmix—it’s fine if there are caramel ribbons throughout.
Step 6: Shape the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Sprinkle with Sea Salt:
Before baking, sprinkle a pinch of sea salt flakes on top of each cookie for that perfect salty-sweet contrast.
Step 8: Bake:
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
🍪 Serving and Storage Tips:
Enjoy Warm: These cookies are amazing warm, with the caramel slightly melted!
Storage: Store in an airtight container at room temperature for up to 5 days.
Freeze: You can freeze the dough balls or baked cookies for up to 3 months.
✨ Pro Tips:
Caramel Drizzle: For extra decadence, drizzle additional caramel sauce over the cooled cookies before serving.
Nut Variations: Swap pecans with walnuts or almonds for a different crunch.
Enjoy these rich, gooey, and utterly delicious cookies! 😍🍪
