Pecan and Banana Caramel Cookies

STEP 1: CHECK THE OVEN AND TOAST THE PECANS

Place an oven thermometer on the middle rack and heat the oven to 350°F. Spread the pecans on a baking sheet and toast for 6 to 8 minutes, until fragrant. Let them cool, then roughly chop 1 cup for the dough and finely chop the remaining ½ cup for the finish. Raise the oven to 375°F and wait until the oven thermometer, not the oven display, reads 375°F. Adjust the dial if the two disagree.

STEP 2: CREAM THE BUTTER AND SUGARS

Beat the butter, light brown sugar and granulated sugar with a stand mixer or hand mixer for about 2 minutes, until creamy but not fluffy. Extra air makes a cakey cookie.

STEP 3: ADD THE EGGS AND VANILLA

Beat in the eggs, egg yolk and vanilla extract until smooth, scraping down the bowl.

STEP 4: ADD THE DRY INGREDIENTS

Whisk the flour, baking soda and salt together in a separate bowl. Mix into the butter mixture on low speed just until no dry flour remains. Fold in the chocolate chunks and the roughly chopped pecans.

STEP 5: WEIGH AND CHILL THE DOUGH

Use the cookie scoop to portion the dough into 30 balls, then weigh each one on a kitchen scale and adjust it to 2 oz. Set the balls close together on a parchment-lined baking sheet and refrigerate for at least 30 minutes.

STEP 6: BAKE A TEST COOKIE

Bake one dough ball on a parchment-lined baking sheet on the middle rack for 11 minutes. It should have a golden, crisp edge and a center that still looks slightly soft. Adjust the time for the remaining cookies by a minute either way if needed.

STEP 7: BAKE IN IDENTICAL BATCHES

Bake the remaining dough 6 balls per sheet, spaced 3 inches apart, one sheet at a time on the middle rack. Give every sheet the same time, until the edges are golden and set; the centers firm up as they cool, which keeps the chew. Cool on the sheet for 5 minutes, then move to wire racks to cool completely. Keep the waiting dough in the fridge and let the oven thermometer return to 375°F between sheets.

STEP 8: MAKE THE BANANA CARAMEL

While the first sheets bake, heat the sugar and water in a small heavy saucepan over medium heat, swirling rather than stirring, until a medium amber. Take the pan off the heat and whisk in the butter, then carefully whisk in the warm cream; it will bubble up. Return to low heat for 1 minute, then stir in the salt.

STEP 9: FLAVOR AND THICKEN THE CARAMEL

Cool the caramel for 10 minutes, then stir in the banana extract. Keep the amount modest. Let the caramel cool for about 30 minutes more, until it is thick enough to hold a line.

STEP 10: TOP THE COOKIES

On the fully cooled cookies, spoon or pipe about 1 tsp of banana caramel onto the center of each, using the same amount on every cookie. Sprinkle with the finely chopped pecans.

STEP 11: DRIZZLE THE WHITE CHOCOLATE

Melt the white chocolate with the oil in the microwave in 15-second bursts, stirring between each. Spoon into a piping bag or zip-top bag, snip a small tip and drizzle over the cookies. Let set for 15 minutes. Store airtight in a single layer at room temperature for up to 3 days.