small ice cream scoop for scooping evenly-sized dough balls
Stand mixer
Cookie sheets
Ingredients
2 ½c.all-purpose flour
1c.unsalted buttersoftened
½c.sugar
½c.brown sugar
2tbsp.orange juice
1tbsp.orange extract
1tbsp.orange zest
1large egg
½c.chopped pecans
½tsp.baking soda
¼tsp.kosher salt
Instructions
Preheat oven to 350F.
Using a stand mixer, combine softened butter, sugar, and brown sugar until well-mixed. Add orange juice, orange extract, orange zest, and the egg. Mix until combined.
Mix flour, baking soda, and kosher salt in a separate bowl. Add dry ingredients into the wet mixture in gradual spurts, beating until combined. Fold in chopped pecans.
Using a small ice cream scoop, scoop out evenly-sized portions of the cookie dough. Place on a parchment paper-lined cookie sheet, evenly spacing out the cookies. Chill in the refrigerator for a minimum of 1 hour. Bake on the middle or top rack for 10 to 15 minutes or until the edges have lightly browned. Remove from oven and allow cookies to fully cool on wire racks.
Notes
Do not over-mix cookie dough; simply mix the batter until all ingredients have fully-combined.
Bake cookies on the middle or top rack of your oven; cookies baked on the bottom rack tend to burn.
It is best to use room temperature, softened butter and room temperature eggs when making cookies.
Do not over-bake cookies; cookies continue to bake/firm up when you remove them from the oven.
If you want cookies that look more perfect and/or are flatter, shape them immediately upon removing them from the oven.