Description
These Brown Butter Pecan Cookies are a symphony of nutty, caramelized flavors and delightful textures, crafted to be your new favorite treat. They are wonderfully rich, perfectly chewy, and utterly irresistible.
Ingredients
14 tbsp salted butter (browned)
2 tbsp salted butter
1 cup pecans (chopped small)
2/3 cup brown sugar
1/2 cup sugar
1 large egg (room temp)
1 large egg yolk
2 tsp vanilla
3/4 tsp salt
1 tsp baking soda
1/4 tsp cinnamon
1 3/4 cups all-purpose flour
flaked salt for topping
Instructions
Brown 14 tablespoons of salted butter in a medium saucepan over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. Be watchful, as it can burn quickly. Pour the browned butter into a bowl to cool slightly.
In a separate small saucepan, melt the remaining 2 tablespoons of salted butter over low-medium heat. Add 1 cup of small chopped pecans and toast for 5-8 minutes until fragrant and golden. Set aside to cool.
Combine the slightly cooled browned butter and both sugars in a stand mixer bowl fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
Add the room temperature egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix on low speed until smooth, approximately 30 seconds.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add this dry mixture to the wet ingredients and mix until just combined. Gently fold in the cooled toasted pecans.
Scoop the cookie dough into large balls (a 3-tablespoon scoop works well). Cover and refrigerate the dough for 2 to 24 hours.
Preheat your oven to 350F. Line two baking sheets with parchment paper.
Place 6-8 cookie dough balls on each prepared baking sheet, leaving some space between them. Sprinkle the tops with flaked salt and an optional extra pecan.
Bake for 10-12 minutes, or until the edges are a light golden brown. If desired, sprinkle with additional flaked salt immediately after baking.
Notes
Patience is key when browning butter. Keep an eye on it, and don’t be afraid to swirl the pan occasionally to ensure even cooking. The nutty aroma is your best guide.
Don’t skip the chilling step! It’s crucial for achieving that perfect chewy texture and preventing your cookies from spreading into flat discs. The longer the chill, the deeper the flavor.
Look for those golden brown edges as your primary indicator of doneness. The centers should appear set but still slightly soft. They will continue to firm up as they cool on the baking sheet.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A