Browned Butter Pecan Chocolate Chip Cookies.
These Browned Butter Pecan Chocolate Chip Cookies are a game changer! Nutty, gooey, and utterly irresistible!
Equipment
- Medium Saucepan
- Mixing bowls
- Whisk
- Spatula
- Baking Sheets
- Parchment Paper
- Oven
Ingredients
- 1 cup raw pecans
- 2 tablespoons real maple syrup
- Flakey sea salt for topping
- 2 sticks salted butter at room temperature
- 3/4 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Begin by melting the salted butter in a medium saucepan over medium heat. Stir frequently until the butter foams and turns a beautiful golden brown. This process usually takes about 5 to 7 minutes. Be careful not to burn it! Once browned, remove from heat and let it cool slightly.
- While the butter is cooling, place the raw pecans in a dry skillet over medium heat. Toast them for about 4 to 5 minutes until fragrant, stirring often to prevent burning. Once toasted, chop them roughly and set aside.
- In a large mixing bowl, combine the cooled browned butter, dark brown sugar, and granulated sugar. Whisk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in the semi-sweet chocolate chips and toasted pecans until evenly distributed throughout the dough.
- For the best texture, cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps to enhance the flavors and prevents the cookies from spreading too much while baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal of cookies.
- Using a cookie scoop or tablespoon, drop heaping amounts of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a little flakey sea salt and coarse sugar on top of each cookie before placing them in the oven.
- Bake cookies for 10 to 12 minutes, or until the edges are golden brown and the centers are just set. Remember, they’ll continue to cook slightly after being removed from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm, gooey Browned Butter Pecan Chocolate Chip Cookies.
Notes
- Be patient while browning your butter; the flavor is worth the wait!
- Chilling the dough is crucial for achieving the perfect texture.
- For a nut-free version, simply omit the pecans or substitute with sunflower seeds.