With the wet ingredients ready, I carefully sift the flour and salt mixture right into the bowl. I find that using a sifter results in a lighter texture, which makes the cookies melt-in-your-mouth delicious. The dough can get a little crumbly, so I use my hands to gently combine everything until a soft dough forms. This is also a good time to taste a little of it – I mean, who can resist raw cookie dough?
Now, it’s cookie-shaping time! I scoop out about a tablespoon of dough and roll them into little balls before placing them on a prepared baking sheet lined with parchment paper. Typically, I bake them for about 12-15 minutes, until just slightly golden. What I’ve learned is that underbaking a bit keeps them soft and tender, so I keep a close eye on them during the last few minutes.
Pro Tips for Best Results
I’ve tested this recipe a few different ways, and one of my best discoveries was to ensure the butter is truly softened. I find that if it’s too cold, it affects how the sugar and butter incorporate. If you’re in a hurry, placing it in the microwave for just a few seconds (no more!) can help, but I’d still go for room temperature if possible.
Toasting pecans is also non-negotiable for me. Just spread them in a single layer on a baking sheet and give them about 8-10 minutes in a 350°F oven. The aroma that fills your kitchen during this step is one of the best feelings – you’ll want to make a big batch of nuts just to keep that scent lingering! (See the next page below to continue…)