Brown Butter Pecan Chocolate Chip Cookies
These Brown Butter Pecan Chocolate Chip Cookies are a delicious upgrade on a classic favorite, with rich brown butter, toasted pecans, and gooey chocolate chips. Easy to make and perfect for any occasion!
Equipment
- Electric Mixer
- 2 cookie sheets
Ingredients
- ¾ cup unsalted butter
- ¾ cup dark brown sugar
- ¼ cup granulated white sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ⅛ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup toasted pecans chopped
- flaky sea salt optional
Instructions
- In a heavy bottom sauce pan heat your butter carefully until it is browned stirring continuously. Once browned take it off the heat and let it come to room temperature for an hour or so.
- In a small bowl whisk together flour, baking soda and salt.
- In a bowl of your stand mixer or a large mixing bowl using a hand mixer, beat the browned butter and both sugars until pale for 2-3 mins.Add the egg and the vanilla extract and beat well.
- To the butter mixture stir in the flour mixture, chopped pecans and chocolate chips until just combined.
- Cover the dough in plastic wrap and refrigerate for an hour .When ready to bake, Pre-heat the oven to 175C (350 F). Line two large baking sheets with non-stick parchment paper. Set aside.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst baking trays and bake for 12-13 mins until golden.
- Sprinkle the tops of the cookies with flaky sea salt.Let the cookies cool on the pan for about 5 mins.Remove from pan and cool completely on wire racks.Enjoy!
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