Spring has finally arrived, friends. I can’t even begin to express my utter glee after a sunny weekend spent up north at our cabin the last few days. Sunshine + Cabin + Awesome Cookies = Best weekend in a VERY long time. I ate way more of these cookies than I would care to admit, but we did some hiking, so it’s even stevens.
These Butter Pecan Cookies are out of this world. I think I would currently rank them higher on my favorites list than chocolate chip cookies. I’m serious. They really are my favorite cookies on this entire blog right now. They’re rich, nutty, buttery, and incredibly soft. There are a few things you need to be sure to do when baking these cookies to ensure that they’re earth-shatteringly soft and good.
First, chill the dough. This means refrigerate it for at least 2 hours. I like to scoop the dough out onto the baking sheet then cover it with plastic wrap so that after 2 hours, I can just pop the tray right into the oven. This step ensures that the cookies hold their shape and don’t spread out into a flat messy blob.
Second, to make sure they’re extra soft, be sure to include the corn starch. Why use corn starch in a cookie recipe? Corn starch absorbs moisture without adding additional protein or gluten to the dough. This means that the cookies turn out more moist and tender than they would without the cornstarch. If you’ve ever made homemade shortbread, you’ve probably noticed that there is a lot of cornstarch in the recipe for the same reason.
Third, bake the cookies just until the very outer edges start to turn golden, then take them out of the oven and let them cool on the cookie sheet for several minutes. The centers will set more as they cool.