brown Butter Pecan Chocolate Chip Cookies

Name: brown Butter Pecan Chocolate Chip Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 24 large cookies
Ingredients: 1 cup 2 sticks salted butter, softened to room temperature; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon molasses; 1 large egg; 1 large egg yolk; 2 cups + 2 tablespoons all-purpose flour; 1 teaspoon baking soda; 1 cup bittersweet chocolate chips; 1/2 cup Chopped Pecans; 1/2 cup coarsely chopped pecans; coarse sea salt; Line two baking sheets with parchment paper and set aside

User Reviews

4.8

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
44 mins
Servings
24 large cookies

brown Butter Pecan Chocolate Chip Cookies

Eric Kelley

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1 cup 2 sticks salted butter, softened to room temperature
1 cup light brown sugar packed (dark can also be used)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon molasses
1 large egg
1 large egg yolk
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1/2 cup Chopped Pecans
1/2 cup coarsely chopped pecans
coarse sea salt to sprinkle on top
Line two baking sheets with parchment paper and set aside.

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Instructions

Browning Butter: Melt 1 stick of butter (1/2 cup) in a small sauce pan over medium heat, stirring occasionally. When the butter begins to foams and starts to crackle and pop ( about 2 minutes), keep a close eye on it.The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown, immediately remove the butter from the burner and immediately pour it into a small bowl to preventing the butter from burning. Allow the butter to cool for at least 15 minutes before adding it to the cookie dough mixture.
While the browned butter is cooling, beat the remaining 1/2 cup butter 1 cup brown sugar for 2 minutes until the mixture is smooth and creamy.
Add the Granulated sugar, vanilla, molasses and cooled browned butter (be sure the brown butter is completely cooled before adding it). Beat for an additional 1 minute until everything is well combined and the mixture is light and fluffy.
Next,Add the egg and egg yolk, and beat for another minute.
Add the flour and baking soda, beating on low speed just until everything is incorporated.
Add chocolate chips and pecans and combine with a wooden spoon or spatula.
Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes or freezer for 10 minutes.
Preheat oven to 350 degrees F About 15-20 minutes before you’re ready to begin baking.
Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 1.5″ between the cookies.
Bake the cookies for 12 to 14 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
Serve warm; or cool completely. Cookies will stay fresh in an airtight container in the fridge or on counter for up to 5 days.