Buttery brown sugar cookie dough is filled with white chocolate chips, semi-sweet chocolate chips, and chopped pecans. The cookies bake with lightly golden edges and tender centers, while a touch of cinnamon adds subtle warmth.

Prep Time 20minutes mins
Cook Time 12minutes mins
Chill Time 3hours hrs

Ingredients

• 1½ cups unsalted butter
• 1½ cups packed light brown sugar
• 1 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1½ teaspoons salt
• 1 teaspoon baking soda
• 2 tablespoons hot water
• 1 cup white chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

Melt the butter in the microwave. Pour it into the bowl of an electric stand mixer and let it cool until it is no longer hot but remains fluid.
Add the packed brown sugar and granulated sugar to the melted butter. Mix for 4 minutes, stopping to scrape the sides and bottom of the bowl as needed.
Add the whole egg and mix well. Add the egg yolk and mix again until fully incorporated.
Stir the baking soda into the hot water until dissolved. Add the dissolved baking soda and vanilla extract to the butter mixture, then mix until combined.
In a separate large bowl, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture. Mix only until the flour is incorporated and no dry streaks remain.
Fold in the white chocolate chips, semi-sweet chocolate chips, and chopped pecans with a wooden spoon or rubber spatula.
Use a medium cookie scoop to portion the dough onto a baking sheet lined with parchment paper or a silicone baking mat. Cover the pan securely with plastic wrap and refrigerate for at least 3 hours or up to overnight.
When ready to bake, preheat the oven to 350°F. Line additional baking sheets with parchment paper.
Arrange the chilled dough portions on the prepared baking sheets, leaving approximately 2 inches between them.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Let the cookies rest briefly on the baking sheet, then transfer them carefully to a wire rack to finish cooling.

Notes

Cool the melted butter: It should still be fluid but no longer hot before the egg and yolk are added.
Measure the flour carefully: Too much flour can leave the cookies dry and dense. Weigh it or use the spoon-and-level method.
Do not skip chilling: Refrigerate the portioned dough for at least three hours to firm the butter and help control spreading.
Watch the edges: Remove the cookies when the edges are lightly golden and the centers still look slightly soft.
Optional toasted pecans: Toast the chopped pecans for a deeper nutty flavor, then let them cool completely before folding them into the dough.