1-Getting started with this recipe: preheating your oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat to make cleanup a breeze. This step ensures your cookies bake evenly and don’t stick, setting the stage for success.

2-Gathering and Mixing Ingredients: In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of sea salt, and 1/2 teaspoon of ground cinnamon. This dry mix is the backbone of your cookies, providing that perfect texture. Next, in a separate bowl, cream the 1 cup of unsalted butter with 1/2 cup of granulated sugar and 1 1/2 cups of dark brown sugar until it’s light and fluffy, which takes about 3 minutes with a mixer.

3-Adding eggs and vanilla: Add the 2 large eggs and 2 teaspoons of vanilla extract, mixing until fully combined for a smooth batter. Slowly incorporate the dry ingredients into the wet mixture on low speed to avoid overmixing, then gently stir in the 1 1/2 cups of chopped candied pecans and 1 1/2 cups of chocolate chips. For extra inspiration on cookie techniques, visit this external resource: 12 highly specific tips for the best chocolate chip cookies.

4-Baking and Cooling: In a small bowl, mix 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon for the coating. Form the dough into balls about 2 tablespoons each, roll them in the cinnamon sugar mixture, and place them on your prepared baking sheet, spacing them 2 inches apart. If you like, sprinkle a bit of extra sea salt on top for that irresistible sweet-salty balance.

5-Baking the cookies: Bake the cookies for 10-12 minutes until the edges turn slightly golden, then let them cool on the sheet for 2-3 minutes before moving to a wire rack. This simple process results in cookies that are chewy in the center and crisp around the edges, perfect for any occasion. With a total prep and bake time of around 25-27 minutes, it’s an ideal recipe for working professionals.