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Buttery brown sugar cookie dough is filled with white chocolate chips, semi-sweet chocolate chips, and chopped pecans. The cookies bake with lightly golden edges and tender centers, while a touch of cinnamon adds subtle warmth.
Ingredients
- 1½ cups unsalted butter
- 1½ cups packed light brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 2 tablespoons hot water
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Melt the butter in the microwave. Pour it into the bowl of an electric stand mixer and let it cool until it is no longer hot but remains fluid.
- Add the packed brown sugar and granulated sugar to the melted butter. Mix for 4 minutes, stopping to scrape the sides and bottom of the bowl as needed.
- Add the whole egg and mix well. Add the egg yolk and mix again until fully incorporated.
- Stir the baking soda into the hot water until dissolved. Add the dissolved baking soda and vanilla extract to the butter mixture, then mix until combined.
- In a separate large bowl, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix only until the flour is incorporated and no dry streaks remain.
- Fold in the white chocolate chips, semi-sweet chocolate chips, and chopped pecans with a wooden spoon or rubber spatula.
- Use a medium cookie scoop to portion the dough onto a baking sheet lined with parchment paper or a silicone baking mat. Cover the pan securely with plastic wrap and refrigerate for at least 3 hours or up to overnight.
- When ready to bake, preheat the oven to 350°F. Line additional baking sheets with parchment paper.
- Arrange the chilled dough portions on the prepared baking sheets, leaving approximately 2 inches between them.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies rest briefly on the baking sheet, then transfer them carefully to a wire rack to finish cooling.
Notes
- Cool the melted butter: It should still be fluid but no longer hot before the egg and yolk are added.
- Measure the flour carefully: Too much flour can leave the cookies dry and dense. Weigh it or use the spoon-and-level method.
- Do not skip chilling: Refrigerate the portioned dough for at least three hours to firm the butter and help control spreading.
- Watch the edges: Remove the cookies when the edges are lightly golden and the centers still look slightly soft.
Optional toasted pecans: Toast the chopped pecans for a deeper nutty flavor, then let them cool completely before folding them into the dough.