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1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
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2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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3. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the candied pecans and chocolate chips.
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4. In a small bowl, combine the sugar and cinnamon. Form the cookie dough into balls, about 2 tablespoons of dough. Roll balls in cinnamon sugar mixture. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
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5. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
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Note-cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies!