Ingredients:
2 ½ c. flour
1 t. baking soda
½ t. salt
2 sticks unsalted butter, room temperature
½ c. sugar
1 c. brown sugar
2 large eggs
1 t. vanilla extract
½ t. butter extract
2 c. pecans, roughly chopped
Directions:
In a 9” skillet over medium heat, toast to pecans, stirring occasionally, for 5 to 10 minutes or until fragrant.
In a medium bowl, whisk together flour, baking soda, and salt.
In the work bowl of your stand mixer, beat butter for 2 minutes until light and creamy. Add both sugars and beat for an additional 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in extracts. Gradually mix dry ingredients into the wet ingredients just until combined. Fold in 1 ½ c. of the pecans.
Wrap cookie dough in plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 350°F; line baking sheets with parchment paper or a Silpat. Using a cookie scoop, mound scoops of dough onto your cookie sheet and top with reserved pecans, pressing pecans down lightly into the dough. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and allow to cool five minutes on baking sheet before transferring to a wire rack to cool completely.