Using a hand or stand mixer combine the butter with the white and brown sugars.
Add the egg and vanilla, mixing for only 30 seconds or so.
Add in the flour, baking soda, and salt. Mixing with a spoon or your hands to form the dough.
Then add the white chocolate chips and pecans and continue to mix with a spoon or hands until incorporated into the dough.
Break the dough into medium balls and place on ungreased cookie sheet. Allowing them space to spread between each.
Bake for 10-12 minutes depending on your oven.
Only cook until the cookies have puffed up, don't appear like wet dough anymore, and are slightly golden.
Remove from pan and let them cool for a few minutes before serving.
Notes
Leaving the cookies in the oven beyond the point of them being slightly golden will cause them to overbake. I also take them off the warm baking sheet and allow them to cool elsewhere for this same reason. Doing it this way will yield soft chewy cookies that melt in your mouth.A few additional helpful tips for making these white chocolate chip pecan cookies.
For best results, use room temperature ingredients as they will combine more easily and evenly.
Make sure not to over-mix the dough, as this can cause the cookies to become tough.
If you prefer a softer cookie, bake them for slightly less time. If you prefer a crunchier texture, leave them in the oven for a couple of minutes longer.
You can store any leftovers in an airtight container for up to a week, but they're unlikely to last that long!
Filed In cookie recipe, homemade, pecan, white chocolate
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