Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.
3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix Wet Ingredients:

1. In a large bowl, use an electric mixer to beat butter until smooth.
2. Add brown sugar, granulated sugar, baking powder, baking soda, and salt. Beat on medium-high speed until light and creamy.
3. Stir in vanilla extract.

Add Eggs:

1. Add eggs one at a time, beating on medium speed until fully incorporated. Scrape down the sides of the bowl as needed.

Incorporate Dry Ingredients:

1. Gradually add flour, beating on low speed until just combined.
2. Fold in the chocolate and the pecans until evenly distributed.

Chill Dough:

1. Refrigerate dough for 20 minutes.

Form Cookies:

1. Divide dough into 27 portions (3 tablespoons each)
2. Roll each portion into a ball and slightly flatten.

Bake Cookies:

1. Place cookies on prepared baking sheets.
2. Bake for 8 minutes, then remove from oven and firmly bang baking sheet on countertop.
3. Return cookies to oven and bake for 5 more minutes or until edges are golden and centers are just set.
4. While warm, top with 5-7 milk chocolate chips when they come out of the oven, gently pressing into the cookie. Sprinkle with Maldon salt.
5. Cool cookies on wire racks before serving.