The secret to these irresistible cookies is the brown butter. If you’ve been baking with brown butter then you know what I’m mean, but if you haven’t, then I seriously suggest you give this magical butter a try and I promise you will never go back to boring old butter again.
Brown butter is basically regular butter that has been cooked down in a pan until the milk solids and salt particles brown, while cooking out any water present and reducing it down to a nutty hazelnut like flavor. It brings out a rich nutty note to dishes and adds another layer of flavor.
Every year I participate in the Great Food Bloggers Cookie Swap. The way the cookie swap works is basically food bloggers from all over the world sign up for the swap and each donate $4 to Cookies for Kids’ Cancer. All the money is then donated to the cause. This year over 7k was raised from 475 bloggers.
Lindsey and Julie (the founders and food bloggers who organize the event every year) match each blogger with 3 other bloggers. Each blogger then receives 3 batches of cookies from randomly selected bloggers and The bloggers also mail out a batch of cookies to 3 different bloggers.
It’s so much fun receiving a surprise batch of cookies in the mail and not knowing which blogger you were paired with is even more fun! This year I received 3 batches of delicious cookies thanks to Diana (The Kitchen Prep Blog), Elaine (Food Parsed), and Molly & Audrey (The Batter Thickens)
brown Butter Pecan Chocolate Chip Cookies
- 1 cup (2 sticks) salted butter, softened to room temperature
- 1 cup light brown sugar, packed (dark can also be used)
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1 large egg
- 1 large egg yolk
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 cup bittersweet chocolate chips
- ½ cup chopped pecans
- ½ cup coarsely chopped pecans
- coarse sea salt, to sprinkle on top
- Line two baking sheets with parchment paper and set aside.
- Browning Butter: Melt 1 stick of butter (1/2 cup) in a small sauce pan over medium heat, stirring occasionally. When the butter begins to foams and starts to crackle and pop ( about 2 minutes), keep a close eye on it.The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown, immediately remove the butter from the burner and immediately pour it into a small bowl to preventing the butter from burning. Allow the butter to cool for at least 15 minutes before adding it to the cookie dough mixture.
- While the browned butter is cooling, beat the remaining ½ cup butter 1 cup brown sugar for 2 minutes until the mixture is smooth and creamy.
- Add the Granulated sugar, vanilla, molasses and cooled browned butter (be sure the brown butter is completely cooled before adding it). Beat for an additional 1 minute until everything is well combined and the mixture is light and fluffy.
- Next,Add the egg and egg yolk, and beat for another minute.
Add the flour and baking soda, beating on low speed just until everything is incorporated.
- Add chocolate chips and pecans and combine with a wooden spoon or spatula.
- Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes or freezer for 10 minutes.
- Preheat oven to 350 degrees F About 15-20 minutes before you’re ready to begin baking.
- Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 1.5″ between the cookies.
- Bake the cookies for 12 to 14 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
- Serve warm; or cool completely. Cookies will stay fresh in an airtight container in the fridge or on counter for up to 5 days.
NotesRecipe Adapted from: Joy The Baker