These cookies are a delightful twist on a classic, featuring white chocolate and pecans for a rich and satisfying treat.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until fully incorporated.
Mix until the mixture is light and fluffy for a better texture.
In a separate bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help ensure an even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the white chocolate chips and chopped pecans.
Gently fold to evenly distribute the mix-ins without breaking them.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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