Description
Chewy cookies with the nutty flavor of browned butter and crunchy toasted pecans, ready in under an hour plus chilling time.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup (170g) unsalted butter
- 1 cup (200g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (170g) toasted pecans, roughly chopped
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Place the butter in a small, light-colored saucepan over medium heat. Melt the butter, then continue to cook, stirring frequently, as it foams and then subsides. Cook until you see golden-brown specks at the bottom and the butter smells nutty, about 4 to 5 minutes. Immediately pour the brown butter into a large bowl to stop the cooking.
- Add both the brown sugar and granulated sugar to the bowl with the brown butter. Whisk until fully combined; the mixture will look like wet sand.
- Whisk in the egg and egg yolks until the mixture is smooth, then whisk in the vanilla extract.
- Add the dry ingredients to the wet ingredients. Use a spatula to fold everything together until just a few streaks of flour remain.
- Fold in the chopped toasted pecans until evenly distributed. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour or up to 2 days.
- When ready to bake, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Scoop the dough into 1.5-ounce (about 2 tablespoons) balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 9 to 12 minutes, or until the edges are set and golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is an essential step. It solidifies the fat so the cookies don’t spread too much and also deepens the flavor.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until fragrant. Let them cool before chopping.
- Using a light-colored saucepan for browning butter helps you see the color change clearly, so you can pull it from the heat before it burns.
- For uniform cookies, use a medium cookie scoop to portion the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American