Chocolate chip, brown butter, pecan cookies

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