Brown Butter Pecan Chocolate Cookies

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Christmas is over this year, but the holidays aren't yet. For me, the days between Christmas and New Year are all about slowing down, relaxing, restoring my mind and body, and doing anything that brings me joy and happiness. Since, I am mostly indoors, I like to spend some time baking some cookies that I can enjoy with my afternoon cup of coffee.

Filled with the warm flavors of brown butter, generously loaded with buttery, crunchy pecans and dark chocolate chunks, these Brown Butter Pecan Chocolate Cookies are an indulgent treat for all cookie lovers.
These cookies have chewy and crisp edges and gooey and soft centers, each bite just melts in your mouth. Top them with a sprinkle of flaky sea salt, which will elevate their flavor and take them to new heights.

WHAT IS BROWN BUTTER?

The star ingredient in this recipe is brown butter. Brown butter is made by heating butter until the milk solids caramelize, imparting a golden color and toasted, nutty flavor. It has a deeper, richer, more intense flavor than regular melted butter.

While brown butter tastes luxurious, it's actually a cinch to master. All you need is one simple ingredient and a watchful eye.
CAN I FREEZE THE COOKIE DOUGH?

Yes, you can. Make the cookie dough balls, refrigerate them for 30 mins and then transfer them into a freezer-friendly ziplock bag, and freeze them for upto 3 months.

When ready to bake the cookies, take the cookie dough balls out from the freezer, let them sit at room temperature for about 30 minutes before baking. They may need a couple of extra minutes in the oven.


IF YOU ARE LOOKING FOR MORE DELICIOUS COOKIES, CHECK OUT THE FOLLOWING:
A FEW TIPS FOR RECIPE SUCCESS

Here are a few tips that will help you whip up perfectly baked cookies every time:
  • Be careful while making the Brown Butter: Watch the butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl. Allow it to cool for a few minutes before proceeding with this recipe.
  • Measure the flour correctly: Use your kitchen scale to measure the flour correctly. If you do not have a scale, measure the flour using the “spoon and level method”.
  • Make sure the brown butter is at room temperature: If the brown butter is too warm, the cookie dough will turn out too thin and sticky.
  • Allow the cookie dough to chill: This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover with plastic wrap and allow to chill for at least 30 mins.
  • Do not Overbake: For the best texture, always under bake the cookies slightly. The cookies are done when the edges are set and just beginning to look golden brown, and the centers look a bit underbaked. The residual heat from the baking sheet will continue to bake the cookies once they are removed from the oven.


If you made these Brown Butter Pecan Chocolate Cookies, I would love to know how they turned out! Please let me know by leaving a comment below.



Brown Butter Pecan Chocolate Cookies Brown Butter Pecan Chocolate Cookies
Author: Happily Cooking
Preparation Time:
Chilling Time:
Cooking Time:
Servings: 15-16 cookies
Calories per serving: 220kcal




Ingredients:
  • 1 cup (220g) unsalted butter
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 teaspoon cinnamon
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups dark chocolate (chopped), plus more for topping
  • 1 cup pecan, roughly chopped, plus more for topping
  • Flaky sea salt, for sprinkling

Instructions:
  1. Start by browning the butter. Add 1 cup of butter to a saucepan amnd melt it over medium heat and stir constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-7 minutes, the butter will begin to brown and you’ll notice lightly browned specks begin to form at the bottom of the pan. It should have a dark amber color and release a nutty aroma.
  2. Remove from heat and transfer to a heat-proof bowl and set aside to cool.
  3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  4. Once the brown butter is no longer hot, add the brown sugar, and the white sugar to the bowl. Whisk to combine.
  5. Whisk in the eggs and vanilla extract until fully combined.
  6. Add the dry ingredients to the wet ingredients and mix to incorporate. Use a rubber spatula to fold in the ingredients once the dough starts to thicken.
  7. Fold in the dark chocolate and pecans. At this point, the dough should be sticky and able to hold its shape when scooped. If it’s too thin, place it in the refrigerator uncovered for about 30 minutes to chill.
  8. But if it’s already at the right consistency, scoop out the cookie dough using a 1/4 measuring cup. Place the scoops on a baking sheet lined with parchment paper.
  9. Place extra chocolate chunks and pecans on top of each cookie and allow to chill for at least 30 minutes in the refrigerator.
  10. Preheat oven to 175˚Celsius.
  11. When ready, place 5-6 cookie dough balls, 3 inches apart on a baking tray lined with parchment paper and bake for 13-15 minutes or until the edges are golden brown and the centers are a little underdone. Continue baking the remaining cookie dough balls.
  12. The cookies will continue to cook on the hot baking sheet as they cool, so pull them before they look fully baked.
  13. When they’re hot from the oven, sprinkle the tops with a bit of sea salt. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  14. Enjoy!

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