Ingredients
- 1 c unsalted butter
- 2 c flour part soft white wheat is good
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 c sugar
- 1/2 c date sugar or coconut sugar
- 3 Tbl molasses
- 2 eggs
- 2 tsp vanilla extract
- 1/2 c dark chocolate chips
- 1/2 c semi sweet chocolate chips
- 3/4 c pecan pieces
Servings: dozen
Instructions
- Brown the butter by cutting into pieces and using a light-colored pan over medium heat.
- Stir while butter melts and then foams and sizzles around the edges.
- Keep stirring until the butter turns golden brown, around 5-8 minutes.
- The milk solids at the bottom of the pan will be toasty brown and smell nutty.
- Immediately remove the pan from heat and pour the butter, scraping the browned bits also, into heat resistant bowl to cool before using.
- Once cooled, whisk sugars and molasses with the butter.
- Whisk in the eggs and vanilla until fully combined.
- Add all of the dry ingredients and mix well.
- Fold in chocolate and pecans.
- The dough should be sticky and able to hold its shape when scooped.
- Scoop out tablespoon size dough and rolled in hands and place on parchment lined sheet.
- Add additional chocolate chips or pecans if desired.
- Optional, chill for at least 30 minutes up to overnight.
- Bake at 350F for 9-10 minutes edges will be golden and the middle is slightly puffed up, pale, and a bit underdone.
- If you like your cookies toasty, bake for 10-12 minutes
- Let rest on cookie sheet 5 minutes if needed to firm up before serving.
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