Brown Butter Pecan Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
½ cup butter, for browning
02 -
½ cup brown sugar, packed
03 -
¼ cup granulated sugar
04 -
1 large egg
05 -
2 teaspoons pure vanilla extract
06 -
1 cup plus 2 tablespoons all-purpose flour
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
→ Mix-ins
09 -
⅔ cup semi-sweet or dark chocolate chips
10 -
½ cup pecans, chopped and toasted
# Instructions:
01 -
Place butter in a medium saucepan over medium heat. Once it starts boiling, gently stir with a wooden spoon or swirl the pan. Watch as the color changes from light yellow to deep golden, like honey. Small brown bits will form and you'll smell a nutty aroma - that's your cue it's done! Quickly transfer to a heatproof bowl and chill in the fridge for about an hour until solid.
02 -
Once butter is solid, beat it with both sugars in a stand mixer for about 2 minutes until creamy. Mix in egg and vanilla until well combined. Gently stir in flour, baking soda, and salt just until combined - don't overmix! Fold in chocolate chips and toasted pecans.
03 -
Scoop dough using a large cookie scoop or ¼ cup measure onto a lined baking sheet. For immediate baking: 375°F for 9-10 minutes. For enhanced flavor: freeze 20 minutes, then bake at 375°F for 11-12 minutes. For best results: chill 2+ hours or overnight, then bake at 350°F for 15 minutes, rotating pan halfway. Leave plenty of space between cookies as they will spread.
04 -
Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack. Best enjoyed with a big glass of cold milk!
# Notes:
01 -
Store cookies in an airtight container at room temperature or in the fridge for up to one week
02 -
For the best brown butter flavor, overnight chilling is recommended