Ingredients:
1 and 1/2 cups (195g) Diamond of California chopped pecans
1 cup (230g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 cup (200g) packed light brown sugar (or dark brown)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Optional
1/3 cup (67g) granulated sugar, for rolling
sea salt, for sprinkling
Directions:
Get full recipe >> Butter Pecan Cookies @ Sally’s Baking Addiction